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Pinto Bean, Corn, and Avocado Salad

Per Serving

Pinto 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


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


  1. In a serving bowl, combine all the ingredients except the avocado. Cover and refrigerate at least 1 hour to blend the flavors.
  2. Just before serving, peel, seed, and thinly slice the avocado. Top the salad with the avocado slices and serve.

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