Roasted Corn, Black Bean and Avocado Salad
Servings and Ingredients
|1||large ear corn, husks removed|
|1 tsp.||vegetable oil|
|Salt, to taste|
|1||(9 oz) pkg Dole Italian blend|
|1||medium tomato, cut into 1/2-inch cubes|
|1||avocado, peeled, pitted and sliced|
|⅓ c.||drained canned black beans|
|⅓ c.||thinly sliced red onion|
|8 tbsp.||Bolthouse Farms salsa verde avocado yogurt dressing|
- Preheat oven to 450 degrees.
- 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.
- 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.
200 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 5mg
- Sodium: 10mg
- Total Carbohydrates: 21g
- Protein: 5g
Vitamin A 110%
Vitamin C 30%
Hy-Vee Seasons Spring 2016.