Lunch recipe

Black bean and corn salad with lime

Name: Black bean and corn salad with lime
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1½ cups (258 g) Black beans, canned, drained and rinsed, about 1 can; 1½ cups (246 g) Corn kernels, canned, drained, about one 15-oz can; 2 medium (246 g) Tomatoes, chopped; 1 medium (119 g) Red bell pepper, chopped; ½ medium (55 g) Red onion, finely chopped; 1 cup diced (150 g) Avocado, diced; ½ cup chopped (8 g) Fresh cilantro, chopped; 1 lime, juiced (44 g) Lime juice; 1 tbsp (14 g) Olive oil; ½ tsp (1 g) Ground cumin; ½ tsp (3 g) Salt

A bright, crunchy salad that works as lunch, a side or a dip with tortilla chips.

No-cook
15 min
Serves 4
Vegan
Gluten-free

31–45 g carbs
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1½ cups258 gBlack beans, canned, drained and rinsedabout 1 can
1½ cups246 gCorn kernels, canned, drainedabout one 15-oz can
2 medium246 gTomatoeschopped
1 medium119 gRed bell pepperchopped
½ medium55 gRed onionfinely chopped
1 cup diced150 gAvocadodiced
½ cup chopped8 gFresh cilantrochopped
1 lime, juiced44 gLime juice
1 tbsp14 gOlive oil
½ tsp1 gGround cumin
½ tsp3 gSalt

Steps

Whisk the lime juice, oil, cumin and salt in a large bowl.
Add the beans, corn, tomato, bell pepper and onion, and toss.
Fold in the avocado and cilantro just before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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