Mexican Black Bean, Corn & Avocado Salad


Serving Size: 2


  • 2 cups yellow corn
  • 2 cups black beans
  • 1 red bell pepper, thinly sliced 
  • ¼ red onion, thinly sliced
  • 1 large avocado, sliced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • 2 Tbsp. olive oil
  • Salt and pepper, to taste
  • 2 tortillas, thinly sliced 
  • ¼ cup corn oil


Heat corn oil in a small skillet. Place tortilla strips in skillet and stir until slightly golden brown. Remove from skillet and pat dry with paper towels. Set aside.

Add all other ingredients into a bowl and toss lightly. Serve immediately, topped with tortilla strips and garnished with more cilantro.

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While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. Heart-Check certification does not apply to recipes or information unless expressly stated.

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