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Corn and Black Bean Salad

Yield 6 Servings

Ingredients

  • 5 tablespoons olive oil
  • 2 1/2 cups yellow corn (from about 3 medium ears)
  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 1 (6 oz.) jar roasted red peppers, drained and finely diced
  • 1 medium jalapeño, finely minced (about 1 Tbsp.)
  • 1/4 cup finely chopped fresh cilantro
  • 3 tablespoons fresh lime juice (from 1 to 2 limes)
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 217
  • fat 13 g
  • satfat 2 g
  • protein 6 g
  • carbohydrate 23 g
  • fiber 7 g
  • cholesterol 0 mg
  • sodium 551 mg

How to Make It

  1. Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat. Add corn and cook, stirring occasionally, until crisp-tender and bright yellow, about 4 minutes. Remove from heat and let cool.

  2. Mix together corn, beans, roasted red peppers, jalapeño and cilantro. In a small bowl, whisk together lime juice, vinegar, salt, chili powder and pepper. Drizzle over vegetables and toss.