Black Bean and Corn Salad

From Sabreland | Side Dishes | American

Black beans and fresh corn! Red onions and avocado! All wrapped up in a cilantro dressing.

00:30
00:00
00:30
cal Calories 320kcal
fat Total Fat 12g
sat fat Saturated Fat 2g
chol Free Cholesterol 0mg
sodium Sodium 158mg
carbs Total Carbohydrate 43g
Serving size 133g Calories from fat 105kcal Fiber 11g Protein 14g Sugar 4g

Ingredients

  • 3 cobs of corn
  • 2 15.5 oz cans of black beans
  • 1 small red onion
  • 2 avocados
  • 2 cups fresh cilantro leaves
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fat free Greek yogurt
  • 1/4 cup balsamic vinegar
  • 1 tsp salt
  • 1 lime

Directions

  1. Boil the corn
  2. While the corn is cooking, drain and rinse the beans
  3. Rough chop the onion
  4. Toss the beans and onion together in a large mixing bowl
  5. Allow the corn to cool and slice the kernels off, toss in with the beans and onion
  6. Mince the garlic
  7. Blend the cilantro, garlic, olive oil, yogurt, vinegar, salt, and juice from the lime together until smooth
  8. Pour over the bean mixture and stir well
  9. Cut the avocado into small pieces and gently add to the bean mixture to avoid smashing them
  10. Let chill for at least an hour before serving
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