Roasted Corn, Black Bean and Avocado Salad

Recipe

Salad
Roasted Corn, Black Bean and Avocado Salad

Primary Media

Mixed green salad with corn, black beans, sliced avocado and red onion

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1large ear corn, husks removed
1 tsp.vegetable oil
Salt, to taste
1(9 oz) pkg Dole Italian blend
1medium tomato, cut into 1/2-inch cubes
1avocado, peeled, pitted and sliced
c.drained canned black beans
c.thinly sliced red onion
8 tbsp.Bolthouse Farms salsa verde avocado yogurt dressing

Directions

  1. Preheat oven to 450 degrees.
  2. Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels o cob.
  3. Divide salad onto four large plates or into bowls. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with dressing to taste. Refrigerate leftovers.

Nutrition facts

Servings

200 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 5mg
  • Sodium: 10mg
  • Total Carbohydrates: 21g
  • Protein: 5g

Daily Values

0%
Vitamin A 110%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Spring 2016.