Black Bean Corn & Avocado Salad

Black Bean Corn & Avocado Salad
Serve tortilla chips

Servings: 9-13

1 - 15.5 ounce can black beans, rinsed and drained
9 ounces frozen corn, thawed
1 medium tomato, chopped
1/3 cup red onion, chopped
1 green onion (green and white parts), chopped
Juice of 1 1/2 - 2 limes
1 tablespoon olive oil
2 tablespoons fresh minced cilantro (or more to taste)
Kosher salt and fresh ground black pepper
1 medium avocado, diced
1 diced jalapeno (optional)

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes.

Add avocado just before serving. If a buffet and it will sit out, use Fruit Fresh to keep avocado from turning brown.

Per Serving (1/2 cup): 86 Calories; 4g Fat (38.3% calories from fat); 1g Saturated Fat; 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Per Serving (scant 3/4 cup): 124 Calories; 6g Fat (38.3% calories from fat); 1g Saturated Fat; 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.