Mexican Avocado, Corn and Three Bean Salad

PREP TIME: 15 MIN
COOK TIME: 5 MIN
Courtesy of: The Mom 100

INGREDIENTS

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon finely minced garlic
  • Freshly ground pepper to taste

Salad

  • tablespoon olive oil
  • 1 Vidalia or other sweet onion, diced
  • 1 red bell pepper, finely diced
  • 2 cans (15 ounces each) READ Classic 3 Bean Salad, rinsed and drained
  • 1 avocado, diced
  • 1 cup cooked corn kernels (fresh, frozen or canned) see note

DIRECTIONS

Makes 10 servings.

  1. For dressing, in a large bowl, combine 2 tablespoons olive oil, lime juice, cilantro, garlic and pepper. Set aside.
  2. For salad, place one tablespoon olive oil in a medium skillet over medium high heat. When the oil is hot, add the onion, and cook about 5 minutes until it is tender and lightly browned. Add it to the bowl with the dressing.
  3. Add the bell pepper, drained 3 Bean Salad, avocado, and corn to the bowl, and gently toss to combine. Taste and add additional pepper if desired.

NUTRITION INFORMATION

Nutrition information per serving (1/10 of recipe): 195 calories; 2g protein; 16g carbohydrate; 7g fat; 130mg sodium; 0mg cholesterol; 3g dietary fiber; 0.77mg iron; 0.04mg thiamin; 509.18IU vitamin A; 21.24mg vitamin C.

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