Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 183.5
  • Total Fat 6.6 g
  • Saturated Fat 1.2 g
  • Polyunsaturated Fat 1.2 g
  • Monounsaturated Fat 3.5 g
  • Cholesterol 0.0 mg
  • Sodium 79.3 mg
  • Potassium 531.7 mg
  • Total Carbohydrate 27.1 g
  • Dietary Fiber 9.0 g
  • Sugars 1.4 g
  • Protein 7.5 g
  • Vitamin A 5.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 6.6 %
  • Vitamin C 29.9 %
  • Vitamin D 0.0 %
  • Vitamin E 1.4 %
  • Calcium 2.8 %
  • Copper 16.3 %
  • Folate 31.9 %
  • Iron 9.7 %
  • Magnesium 15.9 %
  • Manganese 20.4 %
  • Niacin 6.1 %
  • Pantothenic Acid 9.3 %
  • Phosphorus 13.4 %
  • Riboflavin 6.1 %
  • Selenium 1.6 %
  • Thiamin 12.3 %
  • Zinc 7.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Bean, Corn & Avocado Salad

View the full Bean, Corn & Avocado Salad Recipe & Instructions
Submitted by: CREATIVELIZA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Bean, Corn & Avocado Salad

75 calories of Beans, black, (0.33 cup)

62 calories of Avocados, Florida, (0.17 fruit without skin and seeds)

29 calories of Yellow Sweet Corn, Canned, (0.17 can (12 oz) yields)

7 calories of Olive Oil, (0.17 1tsp)

5 calories of Onions, raw, (0.08 cup, chopped)

4 calories of Red Ripe Tomatoes, (0.17 medium whole (2-3/5" dia))

3 calories of Lime Juice, (0.33 fl oz)

0 calories of Cilantro, raw, (0.67 tbsp)

Nutrition & Calorie Comments  

Very healthy. I love it. Used low sodium black beans otherwise followed the recipe. Submitted by:

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Looking for multi protein and fiber. Yum. Submitted by:

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A really versatile recipe. Can add/delete/change many, many different ingredients to your taste. The main thing I change is to drain and rinse the canned beans and corn to lessen the sodium level. Also, if you don't have fresh tomatoes on hand try adding some chunky salsa!! Submitted by:

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Good but improved it by adding 1/2 red pepper- chopped, more tomatoes, a 2nd avocado, cumin for flavoring and 1/2 C cooked quinoa for more protein. I also substituted Mexican corn vs. regular and used low sodium black beans. Not only drained but also rinsed beans and corn. Submitted by:

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Very tasty! Looking at the calorie breakdown per ingredient, there has been a mistake for black beans (calculated as 1/3 not 1/6). A serving size above should total around 150 calories Submitted by:

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I am going to try this but I am going to use the frozen Santa Fe Vegetables instead of the canned. There is no salt in them. Submitted by:

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My son is on a high calorie/fat diet and I am not so I served this with refried beans, warmed whole wheat tortillas and cheese, it made for a great dinner. I had the onions on the side because my kids don't like them and I used frozen corn and made sure to rinse my beans first. Pretty nice meal.
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great recipe, added cucumber and Mrs.Dash garlic and herb salt free for taste instead of cilantro, substitued red wine vinegar for lime juice, great cold salad for the hot summer! Submitted by:

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