Recipe Details
Ingredients
-
2largeavocados – peeled, pitted, and chopped
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3plum tomatoes, chopped
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1bunchgreen onions, chopped
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1(14.5 ounce) canblack beans, rinsed and drained
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1(11 ounce) canMexicorn, drained
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¼cupred wine vinegar
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¼cupcanola oil
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hot pepper sauce to taste
Cooking Directions
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Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories267 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 2g |
11% |
| Sodium 345mg |
15% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 10g |
36% |
| Total Sugars 2g |
|
| Protein 6g |
12% |
| Vitamin C 20mg |
22% |
| Calcium 51mg |
4% |
| Iron 2mg |
12% |
| Potassium 703mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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