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Bean, corn, and tomato salad

Recipe Information

Description:
Bean, corn, and tomato salad is a delicious Mexican recipe usually served as a appetizer. It requires about 10 minutes of prep time and about 0 minutes of cooking time for a combined total time of 10 minutes. The overall cooking skill level is considered easy. This recipe will yield 24 servings if prepared as directed.
Servings 24
Preparation Time 10 Minutes
Cook Time 0 Minutes
Total Time 10 Minutes
Difficulty Easy
Main Ingredient Black Beans; Corn; Tomatoes
Category Beans & Legumes; Rice & Grains; Fruit
Meal Brunch; Lunch; Dinner
Type Appetizer; Side Dish
Subtype Dip/Spread; Condiment
Cuisine Mexican
Diet

Ingredients

  • 2 (15 ounce) cans black beans, rinsed

  • 1 (17 ounce) can whole kernel corn, drained

  • 2 large tomatoes chopped

  • 1 large avocado, diced

  • 1/2 red onion, chopped

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon red wine vinegar

  • 4 tablespoons lime juice

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Directions

  • In a medium-sized bowl, combine the black beans, corn, and chopped tomatoes. Add the olive oil, red wine vinegar, salt, and pepper, stirring well.

  • Place the avocadoes and cilantro on top of the mix, then cover the bowl and refrigerate. Serve chilled.

Nutrition (per serving)

  • Calories: 57 cal

  • Total fat: 2g

  • Saturated fat: <1g

  • Monounsaturated fat: <1g

  • Cholesterol: 0mg

  • Sodium: 122mg

  • Potassium: 133mg

  • Carbohydrate: 9g

  • Fiber: 2g

  • Protein: 3g