Recipes and Cooking Black Bean and Corn Salad 4.2 (5) Add your rating & review This Mexican bean salad recipes comes together in just 15 minutes! Stock up on frozen corn and a can of black beans so you're never far from a scrumptious south-of-the-border side dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Total Time: 15 mins Servings: 2 Yield: 2 cups Jump to Nutrition Facts Ingredients ½ cup canned reduced-sodium black beans, rinsed and drained ½ cup frozen whole kernel corn, thawed ½ cup chopped avocado ½ cup coarsely snipped cilantro ¼ cup chopped red onion 2 tablespoon lime juice Directions In a medium bowl toss together beans, corn, avocado, cilantro, red onion, and lime juice. Serve immediately. Rate it Print Nutrition Facts (per serving) 197 Calories 9g Fat 28g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 197 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Sodium 129mg 6% Total Carbohydrate 28g 10% Total Sugars 3g Protein 6g Vitamin C 14.9mg 75% Calcium 49mg 4% Iron 2mg 11% Potassium 687mg 15% Folate, total 73.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.