Pinto Bean, Corn, and Avocado Salad
Per ServingPinto Bean, Corn, and Avocado Salad |
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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.