Mexican

Black Bean, Corn and Tomato salad is for Side Dish.

Black Bean, Corn and Tomato salad takes 30 minutes to prepare.

Black Bean, Corn and Tomato salad takes 5 minutes to cook.

Black Bean, Corn and Tomato salad makes 4 servings.

The ingredients for Black Bean, Corn and Tomato salad are:

1/4c scallions (green onions) thinly sliced include some green stem
1 1/2c frozen yellow corn
1/4c celery, thinly diced
1/2 ripe avocado, diced (skin and seed removed)
2 Tbsp fresh cilantro, chopped fine
1 15 1/2oz can reduced sodium black beans, drained and rinsed off
1 14 1/2oz can no salt added diced tomatoes, rinsed and drained
1/3c shredded Fiesta blend cheese
1/4c salsa (I use medium)

Here is how you make Black Bean, Corn and Tomato salad:

1.Combine first 3 ingredients into a small sauce pan. Barely cover with water. Bring to a boil.2.Reduce heat to medium and cover with a lid. Cook 4-5 minutes to soften vegetables. Drain and set aside.3. Mix together avocado, cilantro, drained beans, drained tomatoes, and lime juice in a large mixing bowl. Add salsa and cheese, folding to blend.4. Once the corn mixture has cooled some, add it to the bowl. Stir well to blend.5.Cover and place in refrigerator to cool further. Stir well before serving. Serving Size: Makes 4 hearty 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user LJCARNEY.

The nutritional information for Black Bean, Corn and Tomato salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.3

• Total Fat: 6.2 g
• Cholesterol: 6.2 mg
• Sodium: 190.0 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 5.5 g
• Protein: 6.2 g

Black Bean, Corn and Tomato salad is Mexican cuisine.