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Miami Black Bean and Corn Salad

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Miami Black Bean and Corn Salad
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8
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Progresso® black beans feature in this tasty salad packed with corn, bell pepper, avocado, lettuce and cilantro – a citrusy side dish.

Ingredients

Salad

2
large ears corn, husks removed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup finely chopped red bell pepper
1/2
cup finely chopped red onion
1/4
cup chopped fresh cilantro
1
ripe avocado
8
Lettuce leaves

Dressing

1
orange
1
lime
1/4
cup oil
1/2
teaspoon hot pepper sauce
1/2
teaspoon salt

Directions

  • 1 Bring 2 quarts (8 cups) water to a boil in large saucepan over high heat. Add corn; cook 5 minutes. Drain; rinse with cold water to stop cooking. Cut kernels from ears of corn; place in medium bowl. Add beans, bell pepper, onion and cilantro.
  • 2 Grate peel from orange and lime; place peel in small nonmetal bowl. Squeeze juice from orange and lime; add to bowl. Add oil, hot pepper sauce and salt; stir to combine. Add to black bean mixture; mix well. Refrigerate at least 30 minutes before serving.
  • 3 Just before serving, peel, pit and dice avocado. Add avocado to salad mixture; stir gently to combine. Serve on lettuce-lined plates.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
200
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
2g
10%
)
Cholesterol
0mg
0%
Sodium
250mg
10%
Total Carbohydrate
20g
7%
(
Dietary Fiber
6g
24%
,
Sugars
4g
)
Protein
5g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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