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Miami Black Bean and Corn Salad

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Pillsbury Kitchens
Updated Dec 7, 2010
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Progresso® black beans feature in this tasty salad packed with corn, bell pepper, avocado, lettuce and cilantro – a citrusy side dish.

Miami Black Bean and Corn Salad

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 12
  • Servings 8
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Ingredients

Salad

  • 2 large ears corn, husks removed
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 ripe avocado
  • 8 Lettuce leaves

Dressing

  • 1 orange
  • 1 lime
  • 1/4 cup oil
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt

Instructions

  • Step 
    1
    Bring 2 quarts (8 cups) water to a boil in large saucepan over high heat. Add corn; cook 5 minutes. Drain; rinse with cold water to stop cooking. Cut kernels from ears of corn; place in medium bowl. Add beans, bell pepper, onion and cilantro.
  • Step 
    2
    Grate peel from orange and lime; place peel in small nonmetal bowl. Squeeze juice from orange and lime; add to bowl. Add oil, hot pepper sauce and salt; stir to combine. Add to black bean mixture; mix well. Refrigerate at least 30 minutes before serving.
  • Step 
    3
    Just before serving, peel, pit and dice avocado. Add avocado to salad mixture; stir gently to combine. Serve on lettuce-lined plates.

Nutrition

200 Calories
11g Total Fat
5g Protein
20g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
200
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
250mg
10%
Total Carbohydrate
20g
7%
Dietary Fiber
6g
24%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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