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
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
-
Step1Bring 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.
-
Step2Grate 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.
-
Step3Just 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;
© 2025 ®/TM General Mills All Rights Reserved