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Corn, Avocado and Black Bean Salad

Corn, Avocado and Black Bean Salad

Course Side Dish
Cuisine Mexican
Servings 4
Calories 271kcal


  • 1 teaspoon vegetable oil
  • 2 cups corn from about 3 ears of corn
  • 15.5 ounce black beans canned, rinsed and drained
  • 1 teaspoon minced seeded serrano chile
  • 4 teaspoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 avocado peeled, pitted and diced
  • coarse salt and fresh ground black pepper


  • Heat oil in a skillet over medium high heat. Add corn and saute until just starting to brown, about 3 minutes. During the last minute, toss in the serrano chile.
  • Transfer the corn mixture to a bowl and add the beans, cilantro, lime juice and avocado. Toss gently to combine. Season with salt and pepper.


Calories: 271kcal | Carbohydrates: 44g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 679mg | Fiber: 13g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 7.8mg | Calcium: 33mg | Iron: 2.8mg