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Corn & White Bean Salads with Avocado
2 or 4 Serving Dinner

Corn & White Bean Salads

with Avocado

Nothing says "summer" quite like crisp, sweet corn straight off the cob. Crispy cucumber and romaine, creamy avocado, and butter beans are the perfect canvas to showcase this sodium-smart, high-protein, high-fiber, summery salad under 600 calories.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Low Sodium High Fiber
Cook Time
2 Servings  |  10 min 4 Servings  |  20 min

Nutrition (per serving)

CALORIES
600
FAT
27g
CARBOHYDRATES
69g
PROTEIN
24g

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INGREDIENTS

  1. 6 tbsp mojo verde sauce Spicy
  2. 2 ear of corn, kernels cut off the cob and husked
  3. 1 cucumber, diced
  4. 2 mini sweet pepper, trimmed, deseeded and thinly sliced
  5. 1 romaine lettuce heart, roughly chopped
  6. 13.4 oz butter beans, drained and rinsed
  7. 1 avocado, halved, peeled and thinly sliced
  8. 1/4 cup pumpkin seeds, roughly chopped
  9. 1/2 tsp red chile flakes Spicy
Allergens: N/A
Cook Time
2 Servings  |  10 min 4 Servings  |  20 min

Nutrition (per serving)

CALORIES
600
FAT
27g
CARBOHYDRATES
69g
PROTEIN
24g

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INSTRUCTIONS

1
Make the salad

Combine mojo verde, corn, cucumber, peppers, romaine, butter beans, ½ tsp salt, and a pinch of pepper in large bowl and toss to coat. (4-serving meal: use 1 tsp salt)

2
Serve

Divide corn and white bean salad between serving bowls. Top with avocado and sprinkle with pumpkin seeds and as much red chile flakes as you'd like. Dig in!

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