Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Add 1 cup thawed frozen corn and 2 Tbsp. chopped fresh cilantro to salad before tossing with dressing mixture. Top with 1/2 cup broken tortilla chips.
Salad can be made ahead of time. Prepare as directed, except to not add avocados and cheese. Refrigerate up to 8 hours. Toss with avocados and cheese just before serving.
This low-calorie, low-sodium main-dish salad is both a good source of fiber from the combination of black beans and avocados and rich in vitamin C from the peppers.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.