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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 80.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.9 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Rainbow Bean, Corn and Avocado Salad calories by ingredient
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Rainbow Bean, Corn and Avocado Salad

Submitted by: LDYSABELLA

Introduction

This is a very pretty salad that's low in fat and high in flavor. It can be used as a side dish or as a vegetarian main meal in larger portions. This is a very pretty salad that's low in fat and high in flavor. It can be used as a side dish or as a vegetarian main meal in larger portions.
Number of Servings: 24

Ingredients

    1 can Black Beans
    1 can Dark Red Kidney Beans
    1 can Garbanzo Beans (Chick Peas)
    1 can Sweet Corn
    1 Large Orange Bell Pepper
    1 bunch Cilantro (about 1 c. chopped)
    1 c. Red Onion, chopped
    1 Avocado, cubed
    .25 c. Lime Juice
    2 Tbsp. Extra Virgin Olive Oil
    .5 c. Salsa
    pepper to taste

Directions

Drain black beans in colander and rinse. Add kidney beans and rinse. Add Garbanzo beans and rinse. Add corn and let drain completely.

Transfer to large salad bowl. Add chopped cilantro and red onion. Pour lime juice over cubed avocado tossing gently so that it won't discolor. Add avocado mixture to the salad bowl. Add olive oil and salsa. Mix well and add pepper to taste.

Let sit refrigerate several hours before serving to allow flavors to mingle.

Yields 24 - .5 c. servings as a side dish; although you could eat several servings as a main dish.

Number of Servings: 24

Recipe submitted by SparkPeople user LDYSABELLA.






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