Mexican Bean Salad Created by Coach Emily
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This bright, fresh salad pairs well with grilled meats and also makes a tasty dip for baked tortilla chips. You can even use it as a filling for tacos, burritos, or enchiladas, or just tossed over salad for a filling and flavourful lunch or dinner.
Ingredients
Cilantro
2 tbsp(s), chopped, fresh
Red onion
¼ medium, diced
Bell pepper
1 item(s), medium, red variety, seeded and chopped
Frozen corn
½ cup(s), or fresh, off the cob
Canned black beans
15 oz, (1 x 15-oz can)
Avocado
1 medium, diced
Lime
2 wedge(s), juiced
Garlic
1 tsp(s), minced
Dried oregano
1 tsp(s)
Ground cumin
1 tsp(s)
Chili powder
1 pinch(es)
Instructions
1
In a medium bowl, combine all ingredients and enjoy!
2
Serving size: 3/4 cup bean salad per person
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