Recipes Salad Vegetable Salad Recipes Corn Salad Recipes Mexican-Style Black Bean and Corn Salad 5.0 (16) 13 Reviews 2 Photos Economical with a Mexican flair. Easy, easy, easy! Submitted by smcvey Published on July 10, 2019 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (15 ounce) can black beans, rinsed and drained 2 avocados - peeled, pitted, and cut into small cubes 1 (8.75 ounce) can whole kernel corn, drained 1 small red bell pepper, diced ¾ cup picante sauce ½ cup chopped cilantro ¼ yellow onion, diced 2 tablespoons lemon juice 1 tablespoon olive oil 1 clove garlic, minced ½ teaspoon ground cumin Directions Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour. I Made It Print 39 home cooks made it! Nutrition Facts (per serving) 183 Calories 10g Fat 22g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 183 % Daily Value * Total Fat 10g 12% Saturated Fat 1g 7% Sodium 447mg 19% Total Carbohydrate 22g 8% Dietary Fiber 8g 30% Total Sugars 3g Protein 6g 11% Vitamin C 22mg 25% Calcium 39mg 3% Iron 2mg 10% Potassium 574mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.