Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories265.6 kcal (13%)
Total Fat8.3 g (12%)
Carbs38 g (15%)
Sugars3.4 g (4%)
Protein12.1 g (24%)
Sodium304.7 mg (15%)
Fiber10 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
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2 cupstomatoes
chopped
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1 ½ cupscorn
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1 ½ cupspinto beans
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1 ½ cupsblack beans
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2avocados
cubed
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2 bunchesGreen onions
chopped
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1 bunchfresh cilantro
Dressing
Instructions
Step 1
Combine the dressing ingredients and set aside.
Step 2
Combine main ingredients.
Step 3
Add the dressing to the main ingredients.
Step 4
Refrigerate 2-3 hours before serving.
Step 5
Serve with tortilla chips or scoops.
Step 6
Note: Betsy usually doubled the recipe.
Step 7
Additionally, 1.5 cups of corn, pinto, and black beans is equal to one can.
Step 8
If cooking the beans from scratch in an InstantPot, this recipe would likely take 40-45 mins (while beans cook, chopping of veggies, and mixing of dressing could be done). However, if using canned beans, it is more likely to take about 20-30 mins (depending on how quickly you chop the veggies).
Step 9
Lastly, the "cook" time listed is really the "cool" time for refrigerating before you serve.
Notes
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