Recipe: Mexican Avocado and Black Bean Salad

Delicious way to fight cholesterol

The soluble fiber and monounsaturated fatty acids in this hearty black bean and avocado salad helps fight cholesterol — which ultimately can lower your risk of heart disease.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


1-10 oz bag frozen corn
2 Tbsp lime juice, freshly squeezed
¼ tsp salt
1 tsp olive oil
2 medium avocados, chopped
1 medium green bell pepper, diced
½ cup red onion, diced
3 Roma tomatoes, chopped
¼ cup cilantro, chopped
1-15 oz can no salt added black beans, drained
2 tsp jalapeño, minced (optional)


  1. In a microwave-safe bowl, microwave frozen corn for 2-3 minutes or until fully cooked. Set aside.
  2. Whisk together lime juice, salt, and olive oil in a small bowl.
  3. In a large mixing bowl, toss all ingredients together with the lime, salt, and oil mixture.
  4. Cover bowl with plastic wrap and refrigerate for 1-2 hours and serve.

Nutrition information

Makes 6 servings

Each serving contains:

Advertising Policy

Calories: 240
Total fat: 11g
Saturated fat: 1.5g
Trans fat: 0g
Cholesterol: 0 mg
Sodium: 115 mg
Total Carbohydrate: 30 g
Fiber: 10 g
Sugars: 5 g
Protein: 8 g

Recipe courtesy of Digestive Disease Health Team Dietitians

Advertising Policy