Black Bean Salad with Spicy Black Beans

recipe

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 188
Caloriesfromfat 14 %
Fat 2.9 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.7 g
Carbohydrate 32.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 147 mg
Calcium 0.0 mg

Ingredients

1/4 cup canned no-salt-added whole-kernel corn, drained
1/4 cup plus 2 tablespoons chopped zucchini
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 teaspoon seeded, chopped jalapeno pepper
1 teaspoon minced garlic
2 tablespoons white Balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon pepper

Preparation

Combine all ingredients in a small bowl, stirring well. Cover and chill at least 2 hours.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995