Mexican Avocado & Black Bean Salad
Recipe courtesy of Digestive Disease Health Team Dietitians
Plant protein and healthy fats meet up in this hearty, satisfying salad.
Yield: 6 serving
1-10 oz bag frozen corn
2 Tbsp lime juice, freshly squeezed
¼ tsp salt
1 tsp olive oil
2 medium avocados, chopped
1 medium green bell pepper, diced
½ cup red onion, diced
3 Roma tomatoes, chopped
¼ cup cilantro, chopped
1-15 oz can no salt added black beans, drained
2 tsp jalapeño, minced (optional)
1. In a microwave-safe bowl, microwave frozen corn for 2-3 minutes or until fully cooked. Set aside.
2. Whisk together lime juice, salt, and olive oil in a small bowl.
3. In a large mixing bowl, toss all ingredients together with the lime, salt, and oil mixture.
4. Cover bowl with plastic wrap and refrigerate for 1-2 hours and serve.
Calories: 240, Total fat: 11g, Saturated fat: 1.5g, Trans fat: 0g, Cholesterol: 0mg, Sodium: 115mg, Total Carbohydrate: 30 g, Fiber: 10g, Sugars: 5g, Protein: 8g.