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Corn & White Bean Salads with Avocado
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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 <600 Calories 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
  2. 2 ears of corn, husked and kernels cut off the cob
  3. 1 cucumber, diced
  4. 2 mini sweet peppers, 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
  10. Salt*
  11. Pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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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