Southwestern Black Bean Salad
By JoyT
This colorful, high fiber, high protein salad makes a great side dish, appetizer served with chips, or lunch served with fresh tortillas. This salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken.
Old Points: 2.5 pts Points+: 3 pts
Rate this recipe
4.4/5
(36 Votes)
Ingredients
- 1 15 1/2 ounce can black beans, rinsed and drained
- 9 ounces frozen corn, thawed
- 1 tomato, chopped
- 1 small hass avocado, diced
- 1/4 cup red onion, chopped
- 1 scallion, chopped
- 1 lime, juice of
- 3 tablespoons extra virgin olive oil
- 1 tablespoon cilantro
- Salt and fresh pepper
Details
Servings 12
Adapted from skinnytaste.com
Preparation
Step 1
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
Mix with lime juice and olive oil.
Marinate in the refrigerator 30 minutes.
Add avocado right before serving. Enjoy!
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