Appetizers / Soups / Salads

Corn and Black Bean Salad (or dip) is for Salad.

Corn and Black Bean Salad (or dip) takes 30 minutes to prepare.

Corn and Black Bean Salad (or dip) takes several minutes to cook.

Corn and Black Bean Salad (or dip) makes 20 servings.

The ingredients for Corn and Black Bean Salad (or dip) are:

1/3 cup lime juice
1/2 cup olive oil
1 garlic clove (but I always use waaaay more)
1 tsp. salt
1/8 tsp cayenne pepper
2 cans black beans (16 oz. cans I think, the smaller ones)
1 1/2 cup frozen corn (thawed under running water, I often use more corn as well)
1 avocado
1 bell pepper
2 tomatoes
6 green onions
1/2 cup cilantro

Here is how you make Corn and Black Bean Salad (or dip):

Mix all together. Try to find a firmer avocado because it will get soft in the juices. Wait to add avocado until right before serving to avoid browning. I estimated on the number of servings, but the recipe makes a lot. Tortilla chips compliment the flavor very well. I usually cut the olive oil in half to lighten up even further. Enjoy!Number of Servings: 20Recipe submitted by SparkPeople user MELANIE9317.

The nutritional information for Corn and Black Bean Salad (or dip) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 140.7

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 119.8 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 5.2 g
• Protein: 4.9 g