I made it without the avocado today and it was still great. I might try putting the leftovers in a garden salad for tomorrow's lunch.
Black Bean, Corn and Cherry Tomato Salad
Photo: Ryan Benyi; Styling: Stephana Bottom
Yield: Serves 8
Cost per Serving: $.73
Recipe from
More From Allyou
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 197
- Fat: 9g
- Saturated fat: 1g
- Protein: 7g
- Carbohydrate: 29g
- Fiber: 9g
- Cholesterol: 0.0mg
- Sodium: 574mg
Ingredients
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 15.5-oz. cans black beans, drained and rinsed
- 3 cups fresh corn kernels (or frozen, thawed)
- 12 cherry tomatoes, halved or quartered
- 1 avocado, peeled, pitted and cut into cubes
- 2 tablespoons lemon juice
- Salt and pepper
Preparation
- 1. In a large bowl, whisk vinegar with olive oil until blended. Add beans, corn and tomatoes.
- 2. Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.
- 3. Just before serving, gently stir salad and season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.
Black Bean, Corn and Cherry Tomato Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Gluten-Free
- OCCASION: Spring, Summer, Memorial Day
- PUBLICATION: All You
More Recipes for Salads
-
Orzo Salad with Spicy Buttermilk Dressing
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy