How many calories are in Bean, Corn and Avocado Salad?
Bean, Corn and Avocado Salad has about 398 calories per serving based on the current ingredient list and serving size on this page.
InternationalSaladsVegetarianGluten FreeVeganHigh ProteinHigh FiberQuick Meals30 Minute MealsFat Loss FriendlyPost-Workout MealsBalanced Meals
Bean, Corn and Avocado Salad
Bean, Corn and Avocado Salad is a Salads international recipe with 398 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
398 kcal
Total Time
20 min
Servings
1
Protein
27.8 g
About This Recipe
The story behind Bean, Corn and Avocado Salad
Bean, Corn and Avocado Salad is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around black beans, corn, and avocado.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 398 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Bean, Corn and Avocado Salad worth coming back to.
Ingredients
- Black Beans1/2 cup (100 g)
- Corn1/2 unidad (125 g)
- Avocado1/4 count (60 g)
- Tomato1/2 count (65 g)
- Spinach1/2 cup (15 g)
- Lemon Juice1 tablespoon (15 g)
- Olive Oil1/2 tablespoon (5 ml)
Instructions
- 1
Step 1
For this recipe you need cooked beans.
- 2
Step 2
Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.
- 3
Step 3
Meanwhile, wash and dry the spinach leaves.
- 4
Step 4
Peel the avocado and cut into chunks along with the tomato.
- 5
Step 5
Mix everything in a bowl and season with lemon juice and olive oil.
- 6
Step 6
Salt and pepper to taste and serve.
Nutrition Snapshot
Macros and micros at a glance
65/ 100
Forkd Score · Strong
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
398
Protein
27.8g
Carbs
94.8g
Fat
20.1g
Fiber
19.2g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Bean, Corn and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Bean, Corn and Avocado Salad
How long does Bean, Corn and Avocado Salad take to make?
Bean, Corn and Avocado Salad takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Bean, Corn and Avocado Salad?
Most ingredients in Bean, Corn and Avocado Salad can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Bean, Corn and Avocado Salad?
Bean, Corn and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Bean, Corn and Avocado Salad?
Bean, Corn and Avocado Salad is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
How do I reheat Bean, Corn and Avocado Salad?
Bean, Corn and Avocado Salad is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Bean, Corn and Avocado Salad up or down?
Yes. Bean, Corn and Avocado Salad is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Bean, Corn and Avocado Salad?
A large skillet, saucepan, or sheet pan works well for Bean, Corn and Avocado Salad. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Bean, Corn and Avocado Salad is cooked properly?
Bean, Corn and Avocado Salad is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Bean, Corn and Avocado Salad suitable for vegetarians?
Yes. Bean, Corn and Avocado Salad is suitable for vegetarians as written.
Is Bean, Corn and Avocado Salad gluten-free?
Yes. Bean, Corn and Avocado Salad is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Bean, Corn and Avocado Salad?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Bean, Corn and Avocado Salad ahead of time?
Bean, Corn and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Bean, Corn and Avocado Salad for my calorie or macro goals?
Bean, Corn and Avocado Salad already lands in a fairly high-protein range at about 27.8 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.
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