Black bean & corn salad with avocado and lime
A lunch for one: 510 kcal with 20 g of protein, 72 g of carbs and 19 g of fat, ready in 15 min.
- 15 min
- Lunch · 1 serving
- Mexican
- 510 kcal
Nutrition per serving
510 kcalEnergy: 15% protein, 53% carbs, 32% fat
- 20 gProtein
- 72 gCarbs
- 19 gFat
Fiber 24 gSugar 12 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Black beans, cooked150 g
- Corn kernels80 g
- Red bell pepper½ (80 g)
- Red onion30 g
- Cherry tomatoes80 g
- Avocado⅓ (60 g)
- Cilantro10 g
- Jalapeño½ (10 g)
- Lime juice2 tbsp
- Olive oil2 tsp
- Cumin½ tsp
Method
- Rinse and drain the beans and corn.
- Dice the pepper, onion, tomatoes and avocado; finely chop the jalapeño and cilantro.
- Whisk the lime juice, olive oil, cumin and salt.
- Toss everything together gently and serve.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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