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.

  • prep time 30 min
  • total time 60 min
  • ingredients 12
  • servings 8

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
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved