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Black Bean and Avocado Salad (great with chips!)
A summertime favorite, this black bean and avocado salad is awesome served on a bed of greens or as a dip with tortilla chips.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
servings
Calories
300
kcal
Author
Rachel Gurk
Ingredients
1
can
(15 oz.) black beans,
rinsed and drained
1
can
(15.25 oz.) corn, drained
(fiesta is fun, but not mandatory)
4 to 5
Roma tomatoes, diced
4
avocados, diced
1
package
(0.7 oz.) dried Italian dressing mix
(found in dressing aisle at grocery store)
¼
cup
white vinegar
¼
cup
canola or vegetable oil
Lettuce or chips, for serving
Instructions
Put black beans, corn, tomatoes, and avocado into a large bowl.
In a smaller bowl or measuring cup, mix together Italian dressing mix, white vinegar, and oil with a fork or whisk until combined.
Pour dressing mixture over the other ingredients and mix gently to combine.
Serve immediately, on a bed of lettuce or with tortilla chips. Makes 8 cups.
Video
Notes
Nutrition information is based on a one cup serving and does not include lettuce or tortilla chips.
Substitute
½
cup bottled Italian dressing, if desired. That will replace the dressing mix, vinegar, and oil.
Possible additions: Add
½
cup chopped red onions, chopped bell peppers, cilantro and/or parsley.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Sodium:
280
mg
|
Potassium:
763
mg
|
Fiber:
11
g
|
Sugar:
1
g
|
Vitamin A:
407
IU
|
Vitamin C:
16
mg
|
Calcium:
35
mg
|
Iron:
2
mg