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Corn, black bean and tomato recipe

Corn, Black Bean and Tomato Salad

Heart Healthy 6 servings

Ingredients

  • 1 15-ounce can black beans, rinsed and drained
  • 1 small red bell pepper, seeded and chopped
  • 2 cups fresh or frozen corn kernels
  • ½ cup diced red onion
  • 1 cup cherry tomatoes, sliced in half
  • ½ cup chopped fresh cilantro
  • 1 lime, juiced
  • 1½ teaspoons ground cumin
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 avocado, cut in chunks
  • 2 teaspoons hot sauce (like Tabasco®)

Cook

Combine all ingredients in a large bowl; chill 20 minutes for flavors to blend. Just before serving, add avocado and toss. 

Photography by Bill Nellans

Food styling by Jennifer Nellans

Nutrition Per Serving

  • 174 calories
  • 6g fat (1g saturated fat)
  • 0mg cholesterol
  • 297mg sodium
  • 25g carbohydrate
  • 5g sugar
  • 8g fiber
  • 6g protein