Ingredients1 h 25 m servings 282 cals
- Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
- Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
- Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.
Per Serving: 282 calories; 15.5 g fat; 34.4 g carbohydrates; 7.7 g protein; 0 mg cholesterol; 228 mg sodium. Full nutrition
ReviewsRead all reviews 11
Making this salad was a spur of the moment decision resulting from my having to salvage a can of beans from another recipe. Therefore, I had to wing it on a couple of ingredients. Frozen corn f...
This will probably become a staple in my meal plans. I substituted 1 can of Del Monte sweet white & yellow corn, added 1 can of chickpeas, and I omitted the olive oil. So delicious & refreshing,...
I made this yesterday for a family function and it was a HUGE hit! I did add a teaspoon of salt, pepper, cumin and an 1/8th teaspoon of cayenne pepper. I'll be making this again soon!
This salad was AMAZING!!! I have made it twice in the last three days for two different groups of friends!!! They loved it!!! The only thing I added was a little salt and pepper. The key is to s...
My family really enjoyed this. I added leftover chicken I had marinated in Italian dressing and also added little Italian salad dressing instead of olive oil and it gave it a real good flavor. ...
I took hint from other reviewers and added some diced cucumber; salt and pepper and cayenne in the oil; no jalapeno (I forgot). My husband thought it was just OK, so I'm going to make some chang...
This salad is a perfect salad for the summer. Made it for friends and they loved it! I will make it again.