Free recipe
Black-beansweetcorn salad
Beans, corn and avocado with a lime finish. Use ready-to-eat canned ingredients.
- No cook
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 3/4 cup canned black beans, drained (130 g)
- 1/2 cup canned sweet corn, drained (80 g)
- 1/3 cup chopped tomato (70 g)
- 1/3 cup diced ripe avocado (60 g)
- 1 tbsp lime juice
- 1 tsp olive oil
What you’ll use
- Bowl, spoon, knife/board and colander.
- Measuring cups and spoons; can opener; fridge.
Use a microwave only if your residence allows one.
How to make it
- 1
Drain the cans
Use ready-to-eat beans and corn. Rinse, drain and measure each separately. Put unused portions away by their labels.
- 2
Prepare the fresh pieces
Wash tomato and avocado skin. Dice the tomato; open the avocado on a board and remove the stone with a spoon.
- 3
Dress the base
Stir the lime juice and oil in a bowl. Add the beans, corn and tomato and turn gently.
- 4
Fold in avocado
Dice and measure the avocado flesh. Fold it in last so it holds its shape. Eat promptly.
Roommate tip: Soft avocado goes in at the end. Fold slowly to keep pieces intact.
Good to know
- Read every ingredient label for allergens.
- No allergen-free claim is made.
- Keep perishables at 40 F / 4 C or colder. Eat promptly after assembly. Follow labels for unused ingredients.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
