Serving Size: 1 cup

Serves: 5


1 – 15 oz can Tri-Bean Blend (kidney, pinto & black beans) reduced sodium

3 tablespoons fresh lime juice (~1 large lime)

3 tablespoons extra virgin olive oil

½ teaspoon salt

½ teaspoon ground cumin

½ teaspoon ground red chipotle pepper

½ small onion, diced

1 clove garlic, minced

1 cup frozen whole kernel corn, thawed

1 cup cherry tomatoes, sliced

¼ cup fresh cilantro, divided

1 avocado, thinly sliced


Rinse well and drain the beans in a colander. This is an important step. Good rinsing removes some of the salt but more importantly it removes the liquid that can give the beans a can flavor.

In a medium mixing bowl, combine the lime juice, oil and seasonings. Add the onion and garlic. Stir the beans and corn into the mix. Stir in the tomatoes and 1 tablespoon of the cilantro. Mix well.

Serve over avocado slices and top with the remaining cilantro.

This simple and delicious salad is a very flavorful way to add healthy legumes to one’s diet. It happily accompanies many different entrees or stands alone as a its own feature.

Exchanges per serving

1 Starch, 2 vegetables, 3 Fats

Nutrients per serving

Calories: 247

Calories from fat: 126

Total Fat: 14g

Cholesterol: 0mg

Sodium: 328mg

Total Carbohydrate: 25g

Dietary Fiber: 7g

Protein: 7g

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