Mexican-Style Black Bean and Corn Salad

Economical with a Mexican flair. Easy, easy, easy!

Step: 1

Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.

Step: 2

Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Per Serving: 183 calories; protein 5.7g; carbohydrates 22.2g; fat 9.6g; sodium 446.8mg.

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Some of less eating process eat salad for dinner instead of a traditional food and potatoes meal . But if you’re not sure , your raw food could make more greasy and calories than the meal you’re trying to move . Make sure do this guide to keep a evening salad that keep your diet on track.