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Roasted Corn, Black Bean, and Avocado Salad

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Total Time (min.)
35
Difficulty
1
Servings
2
Ingredients
8
Total Prep Time: 20 minutes
Calories Per Serving: 540
Nutrients

Nutrition Facts

Serving Size 453g

Amount per serving
Calories 540 Calories from fat: 360
% Daily Value*
Fat 40 g 62 %
Saturated 7 g 35 %
Trans 0 g
Cholesterol 10 mg 3 %
Sodium 490 mg 20 %
Carbohydrate 44 g 15 %
Fiber 14 g 56 %
Sugars 10 g
Protein 12 g
Vitamin A 70 %
Vitamin C 90 %
Calcium 20 %
Iron 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

This hearty blend of sweet romaine and spicy radicchio adds color to any meal. For a southern twist, pair with roasted corn, black beans and avocado.

Ingredients

  • 1 large corn-on-the cob, husk removed
  • 1 teaspoon vegetable oil
  • Salt, to taste
  • 1 pkg. (9 oz.) DOLE® Italian Blend
  • 1 medium tomato, cut into 1/2-inch cubes
  • 1 avocado, peeled, pitted and sliced
  • 1/3 cup drained canned black beans
  • 1/3 cup thinly sliced red onion
  • Mango Chipotle Dressing (recipe below)

Directions

  1. Preheat oven to 450°F.
  2. Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels off cob.
  3. Divide salad on 2 large plates. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with Mango Chipotle Dressing, to taste. Refrigerate leftovers.

Mango Chipotle Dressing: 

Whisk together 1/4 cup each olive oil, grated Parmesan cheese, finely chopped fresh mango or thawed DOLE® Frozen Mango Chunks, 3 tablespoons light mayonnaise, 1 to 2 tablespoons lime juice, 2 to 3 teaspoons minced chipotle peppers in adobo sauce, 1 teaspoon minced garlic, salt and ground black pepper, to taste. Makes about 1 cup.

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Roasted Corn, Black Bean, and Avocado Salad Mini GH LOGO This hearty blend of sweet romaine and spicy radicchio adds color to any meal. For a southern twist, pair with roasted corn, black beans and avocado. Prep Time:20 minutes Cook time: Serves: 2
Nutrition facts: 540 Calories, 40 grams fat
Ingredients: 1 large corn-on-the cob, husk removed, 1 teaspoon vegetable oil, Salt, to taste, 1 pkg. (9 oz.) DOLE® Italian Blend, 1 medium tomato, cut into 1/2-inch cubes, 1 avocado, peeled, pitted and sliced, 1/3 cup drained canned black beans, 1/3 cup thinly sliced red onion, Mango Chipotle Dressing (recipe below), Directions:Preheat oven to 450°F.Rub corn with oil and season with salt. Place on foil-lined pie plate and roast until corn starts to brown, about 10 to 15 minutes. Cool; cut corn kernels off cob.Divide salad on 2 large plates. Arrange corn, tomato, avocado, black beans and onion on each salad. Toss with Mango Chipotle Dressing, to taste. Refrigerate leftovers.Mango Chipotle Dressing: 

Whisk together 1/4 cup each olive oil, grated Parmesan cheese, finely chopped fresh mango or thawed DOLE® Frozen Mango Chunks, 3 tablespoons light mayonnaise, 1 to 2 tablespoons lime juice, 2 to 3 teaspoons minced chipotle peppers in adobo sauce, 1 teaspoon minced garlic, salt and ground black pepper, to taste. Makes about 1 cup.