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Black Bean and Corn Salad

  • Author: Michelle Burns
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 1 can black beans, rinsed and drained
  • 1 1/3 cup corn, frozen or fresh
  • 1 medium avocado, peeled, pitted, and diced
  • 1 can green chilies, drained and chopped
  • 2-3 roma tomatoes, seeded and diced
  • Romaine lettuce leaves


  • 1/2 cup salsa
  • 1/4 cup Vinaigrette dressing
  • 1/4 cup red onion, small diced
  • 1 Tbs Cilantro, chopped
  • 1/2 tsp Adobo seasoning



  • In a medium sized bowl, combine the black bean,s corn, tomatoes, and chilies. Add salt and pepper to taste.
  • In a small bowl, combine the vinaigrette, cilantro, and adobo seasoning and mix well.
  • Pour dressing over bean mixture and stir to coat.
  • Cover and refrigerate until ready to serve

TO Serve

  • Place a bed of torn romaine lettuce on 4 plates.
  • Divide the bean mixture evenly on the 4 plates on top of the leaves.
  • Top with salsa and avocado.
  • Add additional vinaigrette if necessary


Source: Main COurse Salads

  • Prep Time: 15 minutes


  • Calories: 364
  • Fat: 10.94 g
  • Carbohydrates: 62.85 g
  • Protein: 9.68 g
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