Corn and Black Bean Salad

Corn and Black Bean Salad

Looking for a do-ahead salad? Flavors of lime, cumin, garlic and cilantro marinate tomatoes, black beans and corn for a festive salad.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

8

servings

1/2
bag (16-oz size) Cascadian Farm® frozen organic sweet corn (1 3/4 cups)
2
cans (14.5 oz each) Muir Glen® organic plain or fire roasted diced tomatoes, drained
1/2
cup Progresso® black beans (from 15-oz can), drained, rinsed
1/4
cup chopped red onion
3
tablespoons chopped fresh cilantro
2
tablespoons fresh lime juice
1
tablespoon vegetable oil
1/2
teaspoon coarse salt (kosher or sea salt)
1/2
teaspoon ground cumin
1/4
teaspoon pepper
1
clove garlic, finely chopped
1
avocado, pitted, peeled and chopped
  1. Cook corn as directed on bag. Rinse with cold water; drain.
  2. In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Spoon this colorful salad into Bibb lettuce leaves and garnish with fresh cilantro.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 240mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.