Corn, Black Bean and Tomato Salad
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