Sara's Summer Corn and Bean Salad
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 115.5
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.5 g
- Protein: 4.6 g
View full nutritional breakdown of Sara's Summer Corn and Bean Salad calories by ingredient
Introduction
This is a wonderful recipe for a barbeque! 1/2 cup has about 115 calories...it is so tasty and rich and you won't feel bad eating it! This is a wonderful recipe for a barbeque! 1/2 cup has about 115 calories...it is so tasty and rich and you won't feel bad eating it!Number of Servings: 28
Ingredients
-
4 Cups Roasted Corn
6 Cups Black Beans, Canned, Drained and Washed
6 Cloves Garlic, Chopped
6 Small Sweet Peppers
1 Cup Finely Chopped Cilantro
2 Tablespoons Olive Oil
3 Avocados, diced
2 Jalapeno Peppers, grated
Directions
This is a large sized recipe great for cookouts, that makes 28 servings...
Serving size: 1/2 cup
Add corn, beans, and peppers to the bowl. Mix gently, folding. Make sure the cilantro is finely chopped and add it to the bowl, mix again. Add chopped garlic and mix again.
After dicing your avocados, let them soak in 1 cup lemon juice for 5 minutes. This should help avoid any browning of the avocado, allowing it to keep for days. Add jalapeno peppers (to your taste...may be too much for some) and mix again. After the lemon juice and avocados have been thoroughly soaked, add them to the mixture and VERY CAREFULLY fold into the salad. You do not want to mash the avocado...you want it to be fully chunky.
Put into a container and let chill for 2 hours before serving. Much tastier when cold!
Enjoy!
Number of Servings: 28
Recipe submitted by SparkPeople user CONFUCIUSAYS.
Serving size: 1/2 cup
Add corn, beans, and peppers to the bowl. Mix gently, folding. Make sure the cilantro is finely chopped and add it to the bowl, mix again. Add chopped garlic and mix again.
After dicing your avocados, let them soak in 1 cup lemon juice for 5 minutes. This should help avoid any browning of the avocado, allowing it to keep for days. Add jalapeno peppers (to your taste...may be too much for some) and mix again. After the lemon juice and avocados have been thoroughly soaked, add them to the mixture and VERY CAREFULLY fold into the salad. You do not want to mash the avocado...you want it to be fully chunky.
Put into a container and let chill for 2 hours before serving. Much tastier when cold!
Enjoy!
Number of Servings: 28
Recipe submitted by SparkPeople user CONFUCIUSAYS.
