Raw Corn and Black Bean Salad with Avocado
- Number of Servings: 7
Ingredients
2 ears fresh corn, silks and husks removed1 1/2 cups (1 can) cooked black beans, drained and rinsed in a colander until water runs clear1 medium tomato, cut into 1/2-inch pieces1/2 green bell pepper, finely chopped1/4 teaspoon chili powder1/4 teaspoon salt (or to taste)1 tablespoon fresh lime juice1/2 teaspoon hot sauce (or to taste)1/4 - 1/2 jalapeno pepper seeded and finely chopped (to taste)1 avocado4 lime wedges, to serve
Cut the corn from the cob: Stand the corn on end in a large mixing bowl and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn. Turn the corn and repeat until all the kernels are cut from the cob. (See a short video here.)
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.
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.
Nutritional Info 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
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