Bean and Corn Taco Salad | Family Foods

Bean and Corn Taco Salad
Makes 4
By Sobey's

Directions

In a large bowl, add black beans, tomatoes, avocado, corn, cilantro, lime juice and salt.
Lightly crush tortilla chips into bite-sized pieces, add to bean mixture and mix gently. Serve immediately.

Print version

Ingredients:

1 can (540 mL) black beans, rinsed and drained
3 tomatoes, diced
1 avocado, peeled, pitted, diced
1 cup (250 mL) frozen peaches and cream corn, thawed
1/4 cup (60 mL) finely chopped cilantro
2 tbsp (30 mL) lime juice
1/2 tsp (2 mL) salt
1/4 bag (75 g) white corn tortilla chips

Bean and Corn Taco Salad

Makes 4 By Sobey's

Ingredients:

1 can (540 mL) black beans, rinsed and drained
3 tomatoes, diced
1 avocado, peeled, pitted, diced
1 cup (250 mL) frozen peaches and cream corn, thawed
1/4 cup (60 mL) finely chopped cilantro
2 tbsp (30 mL) lime juice
1/2 tsp (2 mL) salt
1/4 bag (75 g) white corn tortilla chips

Directions:

In a large bowl, add black beans, tomatoes, avocado, corn, cilantro, lime juice and salt.
Lightly crush tortilla chips into bite-sized pieces, add to bean mixture and mix gently. Serve immediately.

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