Mexican-Style Black Bean and Corn Salad

Mexican-Style Black Bean and Corn Salad
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 avocados - peeled, pitted, and cut into small cubes
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 small red bell pepper, diced
  • 3/4 cup picante sauce
  • 1/2 cup chopped cilantro
  • 1/4 yellow onion, diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin


  1. Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
  2. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

04/23/2018
Mexican-Style Black Bean and Corn Salad, recipe PT15M PT1H 5 455 calories

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