- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 80.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 207.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.5 g
- Protein: 4.8 g
Raw Corn and Black Bean Salad with AvocadoSubmitted by: AJEREMA
IntroductionYummy, good for hot days even if it is a little spicy.
*I didn't use avocado so if you do, there will be more calories and fat. Yummy, good for hot days even if it is a little spicy.
*I didn't use avocado so if you do, there will be more calories and fat.
2 ears fresh corn, silks and husks removed
1 1/2 cups (1 can) cooked black beans, drained and rinsed in a colander until water runs clear
1 medium tomato, cut into 1/2-inch pieces
1/2 green bell pepper, finely chopped
1/4 teaspoon chili powder
1/4 teaspoon salt (or to taste)
1 tablespoon fresh lime juice
1/2 teaspoon hot sauce (or to taste)
1/4 - 1/2 jalapeno pepper seeded and finely chopped (to taste)
4 lime wedges, to serve
Put the corn in a medium mixing bowl. Add the well-rinsed black beans and all remaining ingredients except the avocado and lime wedges. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.
To serve, peel and slice the avocado. Place one-fourth of the slices on each salad plate, arranging them in a circle, if you wish. Fill the center of each circle with the salad. Serve with wedges of lime to be squeezed over the salad at the table, if desired.
Number of Servings: 7
Recipe submitted by SparkPeople user AJEREMA.