Miami Black Bean and Corn Salad

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

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Servings 8

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( 6 ) Ratings

6 Ratings

5 Stars 33%

4 Stars

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1 Stars

Member Reviews ( 3 )

c71cf441-9a35-45f4-8f48-317fc7978267

ingredients 12
Prep Time 30 min
Total Time 60 min

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

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Directions

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.
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.
3 Just before serving, peel, pit and dice avocado. Add avocado to salad mixture; stir gently to combine. Serve on lettuce-lined plates.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup

Calories: 200
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 2g, 2% ),
Cholesterol: 0mg; 0%;
Sodium: 250mg; 250%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 6g 6% Sugars 4g 4% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 40%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Ulshj

report Posted Sep. 22, 2011 2:32 PM

I did not like this at all! Yuck I followed the directions to a T and it was not good. We ended up thowing the entire thing out.

Brenda Shearer

report Posted Jun. 29, 2009 7:58 PM

This recipe was a HUGE hit. I shared it with all my guests! I don't suggest making it more that a few hours in advance. I made mine a day in advance (except the dressing) and I thought the veggies lost some crispness.

Amy S

report Posted Jul. 11, 2006 11:29 AM

This recipe was very good. I made it for a barbeque dinner party and it went perfectly with grilled items. It is very fresh side dish and was very easy to make. Definitely a hit with friends and family!