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6 servings, 1 cup each
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Add 1 cup thawed frozen corn and 2 Tbsp. chopped fresh cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.
Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.
This low-calorie, low-sodium main-dish salad is both a good source of fiber from the combination of black beans and avocados and rich in vitamin C from the peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My family loved this recipe. Next time I will add some lime. YUMM!! Definitely will make this again.
The flavor is great and I made this a regular weekly salad to make.
this was delicious! I left out the Italian dressing and squeezed fresh lime juice on instead--heavenly. I also added some kosher salt, white pepper and garlic powder and refrigerated it for about one hour before serving. everyone loved it and we ate the leftovers with chips; it makes a terrific salsa.