Summer 08: Corn and Black Bean Salad Recipe

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(c/o Cooking light, August 2006)
Easy to throw together as a side or add protein sources (andouille sausage, tofu or chicken) to create a dinner!
2 cups fresh corn kernels (about 4 ears, not cooked)
1 cup diced red bell pepper (about one large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 – 15 oz. can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder

1/2 teaspoon freshly ground pepper
Dash of salt
1. Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.
2. Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.
Yield: 10 servings (serving size: 1/2 cup)
Calories: 74 (28% from fat)
Fat: 2.3g Protein: 3.4g Carb: 14.4g
Fiber: 3.4g Chol: 0mg Iron: 0.8mg
Sodium: 209mg Calc: 19mg