
Mexican-Style Black Bean and Corn Salad Recipe
Mexican-style black bean and corn salad offers economical preparation with authentic Mexican flair through easy assembly that provides protein and fiber in budget-friendly formats. This practical recipe demonstrates how simple ingredients can create satisfying meals while the economical focus makes this accessible for tight budgets. The Mexican flair adds excitement while the protein and fiber ensure nutritional value.

Economical with a Mexican flair. Easy, easy, easy!
Ingredients
1 (15 ounce) can black beans, rinsed and drained
2 avocados – peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼ yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin
Directions
Mix together black beans, avocados, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until well combined.
Cover the bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.
Nutrition Facts (per serving)
183 | Calories |
10g | Fat |
22g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 183 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 1g | 7% |
Sodium 447mg | 19% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 8g | 30% |
Total Sugars 3g | |
Protein 6g | 11% |
Vitamin C 22mg | 25% |
Calcium 39mg | 3% |
Iron 2mg | 10% |
Potassium 574mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.