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    You are in: Home / Recipes / Corn and Black Bean Salad With Mango and Avocado Recipe
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    Corn and Black Bean Salad With Mango and Avocado

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Abby Girl's Note:

    This recipe originated from Eat, Shrink & Be Merry. This dish tastes best when eaten the day it's made.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients, except avocado, in a large bowl and mix well. Chill.
    2. 2
      Just before serving, peel and chop avocado. Combine and mix well.

    Ratings & Reviews:

    • on May 04, 2009

      55

      Yummy, yummy, side dish! I left out the tomatoes because my bowl was overflowing! But it was tasty even without. Also, I improvised an apple cider dressing since I was out of lime juice. Still tasty :) My 6 yr old decided it tasted great with cheese, so you could even try grating some for a little something different. A great side dish that would even make a good chunky dip for tortilla chips. I'll definitely be making this again. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2008

      55

      Absolutely wonderful! Easy to make, and so delicious. It's good on its own for lunch, as a side, or (my favorite) over a baked sweet potato. This recipe is a gem!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn and Black Bean Salad With Mango and Avocado

    Serving Size: 1 (430 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.4
     
    Calories from Fat 114
    26%
    Total Fat 12.6 g
    19%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 161.7 mg
    6%
    Total Carbohydrate 71.3 g
    23%
    Dietary Fiber 19.9 g
    79%
    Sugars 9.9 g
    39%
    Protein 17.1 g
    34%

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