Black Bean and Corn Salad
From Gem's Vegetarian Cooking
Source: Mommy Stone
- 30 oz black beans
- 1 1/2 cup frozen corn, thawed
- 1 medium red pepper, diced
- 6 green onions, finely sliced
- 1 jalapeno pepper, chopped fine
- 1/2 cup cilantro, coarsely chopped
- 2 med tomatoes, chopped (I usually use 1 can petite diced tomatoes)
- 1 avocado, diced
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 tsp salt
Mix together beans, corn, peppers, onions, and cilantro.
Mix dressing made up of lime juice, olive oil, garlic, and salt.
Pour on dressing over salad and allow to marinate several hours.
Just before serving, add tomatoes and avocado.
Nutritional Information
This nutritional information assumes 1 can petite diced tomatoes instead of 2 medium tomatoes.
Servings Per Recipe: 8
12% of calories from protein
48% of calories from carbs
40% of calories from fat
| Calories | 226.22 |
| Total Fat | 10.62 g |
| Saturated Fat | 1.49 g |
| Polyunsaturated Fat | 0.99 g |
| Monounsaturated Fat | 7.66 g |
| Cholesterol | 0 |
| Sodium | 844.61 mg |
| Potassium | 394.62 mg |
| Total Carbohydrate | 28.39 g |
| Dietary Fiber | 7.61 g |
| Sugars | 4.49 g |
| Protein | 7.19 g |
| Vitamin A | 24 % |
| Vitamin C | 101 % |
| Calcium | 7 % |
| Iron | 10 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 14 % |
| Thiamin | 3 % |
| Riboflavin | 5 % |
| Niacin | 5 % |
| Vitamin B6 | 8 % |
| Folate | 9 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 4 % |
| Phosphorus | 5 % |
| Iodine | 0 % |
| Magnesium | 5 % |
| Zinc | 3 % |
| Selenium | 1 % |
| Copper | 4 % |
| Manganese | 7 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
