Pinto Bean, Corn, and Avocado Salad
Per ServingPinto Bean, Corn, and Avocado Salad |
||
|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 2/3 cup | ||
| Calories | 100 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 4 | g |
| Sugars | 3 | g |
| Cholesterol | 0 | mg |
| Sodium | 165 | mg |
| Potassium | 315 | mg |
| Protein | 4 | g |
| Phosphorus | 75 | mg |
| Choices: Starch 1, Fat 0.5 | ||
- Makes: 10 servings
- Serving Size: 2/3 cup
- Preparation Time: 20 minutes
- Chilling Time: 1 hour
Ingredients
| 2 | cups | fresh, uncooked corn (cut from approximately 3 medium ears) or frozen, defrosted |
| 1 | can | (15 oz.) pinto beans, drained and rinsed |
| 2 | small | tomatoes, diced |
| 1 | small | red bell pepper, cored, seeded, and diced |
| 2 | scallions, thinly sliced | |
| 1 1/2 | Tbsp. | fresh lime juice |
| 1 | Tbsp. | olive oil |
| 1/2 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1 | small | avocado |
Directions
- In a serving bowl, combine all the ingredients except the avocado. Cover and refrigerate at least 1 hour to blend the flavors.
- Just before serving, peel, seed, and thinly slice the avocado. Top the salad with the avocado slices and serve.
