Appetizers / Soups / Salads

Rainbow Bean, Corn and Avocado Salad is for Side Dish.

Rainbow Bean, Corn and Avocado Salad takes 20 minutes to prepare.

Rainbow Bean, Corn and Avocado Salad takes several minutes to cook.

Rainbow Bean, Corn and Avocado Salad makes 24 servings.

The ingredients for Rainbow Bean, Corn and Avocado Salad are:

1 can Black Beans
1 can Dark Red Kidney Beans
1 can Garbanzo Beans (Chick Peas)
1 can Sweet Corn
1 Large Orange Bell Pepper
1 bunch Cilantro (about 1 c. chopped)
1 c. Red Onion, chopped
1 Avocado, cubed
.25 c. Lime Juice
2 Tbsp. Extra Virgin Olive Oil
.5 c. Salsa
pepper to taste

Here is how you make Rainbow Bean, Corn and Avocado Salad:

Drain black beans in colander and rinse. Add kidney beans and rinse. Add Garbanzo beans and rinse. Add corn and let drain completely.Transfer to large salad bowl. Add chopped cilantro and red onion. Pour lime juice over cubed avocado tossing gently so that it won't discolor. Add avocado mixture to the salad bowl. Add olive oil and salsa. Mix well and add pepper to taste.Let sit refrigerate several hours before serving to allow flavors to mingle.Yields 24 - .5 c. servings as a side dish; although you could eat several servings as a main dish.Number of Servings: 24Recipe submitted by SparkPeople user LDYSABELLA.

The nutritional information for Rainbow Bean, Corn and Avocado Salad is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 80.7

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 121.9 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 3.2 g
• Protein: 3.0 g

The dietary needs meet for Rainbow Bean, Corn and Avocado Salad is Vegetarian