Corn Salad with Avocado and Crunchy Chickpeas

Jenny Shea Rawn
9Ingredients
410Calories
5Minutes

Ingredients

  • 2 cups corn kernels (fresh, or frozen)
  • 15 1/2 ounces black beans (drained and rinsed)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup cilantro (chopped)
  • 1 bunch scallions (sliced)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup seasoned rice vinegar
  • 1 avocado (cut into chunks)
  • 6 ounces chickpeas (crunchy, we used Saffron Road Korean BBQ)
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NutritionView more

410Calories
Sodium60%DV1440mg
Fat23%DV15g
Protein51%DV26g
Carbs15%DV45g
Fiber56%DV14g

PER SERVING *

Calories410Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium1440mg60%
Potassium990mg28%
Protein26g51%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber14g56%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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