Mexican Bean and Corn Salad

Name: Mexican Bean and Corn Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 can drained Mexicorn; 1 can drained Black Beans; 1 Medium Avocado diced; 1/4 cup white onion diced; 2 tbsp chopped Cilantro; 1 cup cherry tomatoes cut in halves.

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 6

Ingredients

1 can drained Mexicorn1 can drained Black Beans1 Medium Avocado, diced1/4 cup white onion, diced2 tbsp chopped Cilantro1 cup cherry tomatoes, cut in halves.

Directions

Heat corn and black beans separately, then drained. Mix all ingredients in serving bowl, but add Avocado last.

Number of Servings: 6

Recipe submitted by SparkPeople user TWINSTAR08.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 149.5
Total Fat: 3.9 g
Cholesterol: 0.0 mg
Sodium: 386.3 mg
Total Carbs: 23.7 g
Dietary Fiber: 6.4 g
Protein: 6.1 g

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