At under 300 calories, one serving offers almost 12 grams of fiber and 10 grams of protein, so after enjoying one crunchy bite after another, you'll feel full, satisfied, and energized.

INSTRUCTIONS. Using a food processor, mix the avocado, garlic, cilantro, yogurt, lime juice, olive oil, salt, pepper, and vinegar. Add water to thin out the dressing ...

Add corn and 1/8 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer corn, beans and tomato to bowl with dressing and gently toss to coat. Gently fold in ...

For an easy, light, bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado. Toasting the corn in a skillet until golden brown brought out its natural ...

Black Bean Salad: Start with iceberg lettuce, top with black beans, chopped avocado, tomato, cucumbers, chopped jalapenos, and thawed Mexican or frozen corn Top with crushed tortilla chips ...

Makes 8 servings. 4 ears of corn (about 2 to 2-1/2 cups corn) 2 large ripe tomatoes 2 medium cucumbers; 1 cup black beans, drained and rinsed; 1/2 cup lime juice (or white wine vinegar) ...

Rinse and drain the black beans to remove excess sodium from the can. Chop all the vegetables into similar sizes so each bite is balanced. In a large bowl, mix the beans, cucumber, tomato, onion ...

Crunchy and cool, Sichuan cucumber salad is one of the most refreshing dishes you can eat on a sweltering day. Zainab Shah ...

1 small red onion, finely diced; 1 can (15 ounces) corn, drained or 2 cups fresh corn; 2 cups cherry tomatoes, cut in half; 1 can (15 ounces) black beans, rinsed and drained ...

1. Set an ear of corn on a cutting board so it sits parallel to the board (not standing up). Working from the thick to the narrow end, cut off 2 rows of kernels.

1 1/2 teaspoons minced canned chipotle chile in adobo sauce. Salt and pepper. 2 ears corn, kernels cut from cobs. 1 (15 ounce) can no-salt-added black beans, rinsed ...