Mexican Avocado and Black Bean Salad

Mexican Black Bean Avocado Salad 654062324 770X553 1 745X490

The soluble fiber and monounsaturated fatty acids in this hearty black bean and avocado salad helps fight cholesterol -- which ultimately can lower your risk of heart disease.


  • 1-10 oz bag frozen corn
  • 2 Tbsp lime juice, freshly squeezed
  • ¼ tsp salt
  • 1 tsp olive oil
  • 2 medium avocados, chopped
  • 1 medium green bell pepper, diced
  • ½ cup red onion, diced
  • 3 Roma tomatoes, chopped
  • ¼ cup cilantro, chopped
  • 1-15 oz can no salt added black beans, drained
  • 2 tsp jalapeño, minced (optional)


  1. In a microwave-safe bowl, microwave frozen corn for 2-3 minutes or until fully cooked. Set aside.
  2. Whisk together lime juice, salt and olive oil in a small bowl.
  3. In a large mixing bowl, toss all ingredients together with the lime, salt, and oil mixture.
  4. Cover the bowl with plastic wrap and refrigerate for 1-2 hours and serve.

Nutrition information

Makes 6 servings

Each serving contains:

  • Calories: 240
  • Total fat: 11g
  • Saturated fat: 1.5g
  • Trans fat: 0g
  • Cholesterol: 0 mg
  • Sodium: 115 mg
  • Total Carbohydrate: 30 g
  • Fiber: 10 g
  • Sugars: 5 g
  • Protein: 8 g

Recipe courtesy of Digestive Disease Health Team Dietitians

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to

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