Corn and Black Bean Salad

Name: Corn and Black Bean Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 avocado, pitted, peeled and chopped; 118 milliliters Progresso® black beans (from 15-oz can), drained, rinsed; 1 teaspoons coarse salt (kosher or sea salt); 822 grams cans each) Muir Glen® organic plain or fire roasted diced tomatoes, drained; 3 Tbsps chopped fresh cilantro; 1 clove garlic, finely chopped; 1 teaspoons ground cumin; 2 Tbsps fresh lime juice; 0 teaspoons pepper; 59 milliliters chopped red onion; 1 Tbsp vegetable oil

Corn and Black Bean Salad requires approximately 1 hour and 15 minutes from start to finish. For 60 cents per serving, you get a side dish that serves 8. Watching your figure? This gluten free and vegan recipe has 95 calories, 2g of protein, and 6g of fat per serving. A mixture of tomatoes, lime juice, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Cook corn as directed on bag. Rinse with cold water; drain.

Ingredients you will need

Water

Corn

In large bowl, stir together corn and remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.

Ingredients you will need

Avocado