Corny Mexican Salad Recipe

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Ingredients:

Serving

2 cans (15 oz each) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
1 medium tomato, chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped onion
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 tsp salt
1/2 tsp hot pepper sauce
tortilla chips

Directions:

In a bowl, combine the beans, corn, tomato, avocado and onion. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce; pour over bean mixture and toss to coat. Serve with tortilla chips if desired. Yield: 8-10 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	191.1 Kcal (800 kJ)
Calories from fat	157.18 Kcal
		% Daily Value*
Total Fat	17.46g	27%
Sodium	160.78mg	7%
Potassium	281.37mg	6%
Total Carbs	8.39g	3%
Sugars	1.33g	5%
Dietary Fiber	3.25g	13%
Protein	2.35g	5%
Vitamin C	5.7mg	10%
Iron	0.6mg	3%
Calcium	16.1mg	2%

Amount Per 100 g
Calories	230.53 Kcal (965 kJ)
Calories from fat	189.62 Kcal
		% Daily Value*
Total Fat	21.07g	27%
Sodium	193.96mg	7%
Potassium	339.43mg	6%
Total Carbs	10.12g	3%
Sugars	1.6g	5%
Dietary Fiber	3.92g	13%
Protein	2.84g	5%
Vitamin C	6.9mg	10%
Iron	0.7mg	3%
Calcium	19.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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