Recipe Description:
This colorful and versatile salsa is delicious any way you serve it as a dip, side dish, sandwich topper, or own its own with your favorite greens.
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Servings:
- Recipe serving size: 1/2 cup
- Number of servings:
Ingredients:
- 2 large, ripe, fresh avocados, halved, pitted, peeled and diced
- 1/4 cup vinaigrette salad dressing
- 1/4 cup scallions, sliced
- 1 (15 oz. can) black beans, drained and rinsed
- 1 cup fresh or thawed and drained frozen corn kernels
- 1/2 cup red pepper, diced
Instructions:
- Cut avocados into 1/2 inch cubes.
- In large bowl, whisk together salad dressing and scallions. Stir in beans, corn and red pepper.
- Add avocado and toss gently.
- To store, place a piece of plastic wrap directly on the surface of the salsa and refrigerate.
Nutrition Facts
8 servings per recipe
Serving Size 1 serving (135g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 150 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 1g | 6% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 1g | - | |
| Monounsaturated Fat 3.5g | - | |
| Cholesterol 0mg | 0% | |
| Sodium 135mg | 6% | |
| Total Carbohydrate 16g | 6% | |
| Dietary Fiber 6g | 21% | |
| Total Sugars 2g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 4g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 36mg | 2% | |
| Iron 1mg | 8% | |
| Potassium 375mg | 8% | |
| Vitamin A 21mcg | 2% | |
| Vitamin C 20mg | 20% | |
| Vitamin E 0.98mg | 6% | |
| Vitamin K 23mcg | 20% | |
| Thiamin 0.08mg | 6% | |
| Riboflavin 0.11mg | 8% | |
| Niacin 1mg | 10% | |
| Vitamin B6 0.14mg | 8% | |
| Folate 49mcg DFE | 10% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0mcg | 0% | |
| Pantothenic Acid 0.69mg | 15% | |
| Choline 11mg | 2% | |
| Phosphorus 79mg | 6% | |
| Magnesium 42mg | 10% | |
| Zinc 0.86mg | 8% | |
| Selenium 0mcg | 0% | |
| Copper 0.09mg | 10% | |
| Manganese 0.11mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
