Recipe: Mexican Avocado and Black Bean Salad

Delicious way to fight cholesterol
mexican black bean avocado salad

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.

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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 the bowl with plastic wrap and refrigerate for 1-2 hours and serve.

Nutrition information

Makes 6 servings

Each serving contains:

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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

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