Aztec Corn Salad

aztec corn salad  


  • 2 cups frozen corn, thawed
  • 15 ounces black beans, drained and rinsed
  • 5 ounces tomato, diced
  • 1/2 cup quinoa, cooked
  • 3 tablespoons lime juice
  • 1 avocado, sliced on top


Combine all ingredients except the lime juice and chill or allow to cool until room temperature. Add sliced avocado and lime juice before serving.


4 servings


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  • Nutrition Tip

    Quinoa is a great source of protein. It is not technically a grain, so it can be eaten by those with gluten and wheat intolerance. It is also a lovely substitute for rice or other grains. One half-cup has four grams of protein and is rich in magnesium and iron.

    Aztec Corn Salad nutrition facts  
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