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Mexican-Style Black Bean and Corn Salad


"Economical with a Mexican flair. Easy, easy, easy!"
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1 h 15 m servings 183 cals
Original recipe yields 8 servings

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  1. Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
  2. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Nutrition Facts

Per Serving: 183 calories; 9.6 g fat; 22.2 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 447 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Amazing!! I took this to a potluck and since it was a new recipe and I'd never made it, I wasn't sure how well it would be received, but everyone loved it. Even the young children there had mult...

I loved this! I preferred it as a dip and used lime tortilla chips to cut down the heat, but it was delicious!

I'm addicted to this dish. Its healthy , easy , and delicious! I used lime juice instead of lemon, left out the garlic, used salsa instead of picante, and used chopped scallions instead of a yel...

Made this for a family Mexican dinner. It was enjoyed by all.

Simple and delicious! I only used 1 avocado, and thought that was plenty. Also, I had to cut back on the cilantro b/c of the guys, but the flavor still came through nicely. The whole family real...