Corn and Black Bean Salad (or dip)
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
1/3 cup lime juice1/2 cup olive oil1 garlic clove (but I always use waaaay more)1 tsp. salt1/8 tsp cayenne pepper2 cans black beans (16 oz. cans I think, the smaller ones)1 1/2 cup frozen corn (thawed under running water, I often use more corn as well)1 avocado1 bell pepper2 tomatoes6 green onions1/2 cup cilantro
Mix all together. Try to find a firmer avocado because it will get soft in the juices. Wait to add avocado until right before serving to avoid browning. I estimated on the number of servings, but the recipe makes a lot. Tortilla chips compliment the flavor very well. I usually cut the olive oil in half to lighten up even further. Enjoy!
Number of Servings: 20
Recipe submitted by SparkPeople user MELANIE9317.
Number of Servings: 20
Recipe submitted by SparkPeople user MELANIE9317.
Nutritional Info Amount Per Serving
- Calories: 140.7
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 119.8 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 5.2 g
- Protein: 4.9 g
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