Black Bean, Roasted Corn, Tomato, Avocado Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 162.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 347.9 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.1 g
- Protein: 2.4 g
View full nutritional breakdown of Black Bean, Roasted Corn, Tomato, Avocado Salad calories by ingredient
Introduction
Zinc Cafe in Corona del Mar serves a similar salad: Delicioso!"The Girls" love me when I bring this to get-togethers :-) Zinc Cafe in Corona del Mar serves a similar salad: Delicioso!
"The Girls" love me when I bring this to get-togethers :-)
Number of Servings: 8
Ingredients
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1 Bag Trader Joe's Roasted Corn (saute' till dry)
2 Cans Trader Joe's Organic Black Beans (drained & rinsed)
1 Avocado (diced)
35-45 Cherry Tomatoes (quartered & heavily rinsed/seeded)
(optional: jalapeno &/or bell pepper)
Dressing:
1 Tbsp Extra Virgin Olive Oil
1 Lime (juiced)
1/2 Red Onion (diced)
4 Tbsp Cilantro (chopped)
1 tsp Garlic (minced)
1/4 tsp Cumin
1 tsp Sea Salt
1/4 tsp White pepper
Directions
makes 8 (1 cup) servings
162.9 calories per cup
Saute' frozen corn in a heavy skillet until dry.
While cooking corn, rinse black beans very lightly by dunking them into a large bowl of water, then drain in colander.
Dice cherry tomatoes into about 4 pieces each. Place them in a large mixing bowl and spray vigorously with water. Work tomato pieces with your fingers quite a bit back and forth to get rid of the seeds. Rinse and repeat until seeds are gone. Drain well.
Halve avocado and remove pit. Cube avocado into 1/2 inch pieces.
Ingredients for Dressing:
Dice red onion.
Chop cilantro.
Squeeze lime juice.
Place olive oil, lime juice, red onion, cilantro, garlic
cumin, salt, & pepper into small food processor. Puree it a moment. Pour dressing over corn, tomatoes, beans, and avocado. Mix well, but softly. Yum, Yum!
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICA-RABBIT.
162.9 calories per cup
Saute' frozen corn in a heavy skillet until dry.
While cooking corn, rinse black beans very lightly by dunking them into a large bowl of water, then drain in colander.
Dice cherry tomatoes into about 4 pieces each. Place them in a large mixing bowl and spray vigorously with water. Work tomato pieces with your fingers quite a bit back and forth to get rid of the seeds. Rinse and repeat until seeds are gone. Drain well.
Halve avocado and remove pit. Cube avocado into 1/2 inch pieces.
Ingredients for Dressing:
Dice red onion.
Chop cilantro.
Squeeze lime juice.
Place olive oil, lime juice, red onion, cilantro, garlic
cumin, salt, & pepper into small food processor. Puree it a moment. Pour dressing over corn, tomatoes, beans, and avocado. Mix well, but softly. Yum, Yum!
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICA-RABBIT.
Member Ratings For This Recipe
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