Corn and Black Bean Salad

recipe
"I wanted a side dish that had a little spicy heat to serve with my pan-fried tilapia. I came up with this Mexican-inspired salad." -Peggy Kistler, Salem, OR

Yield:

10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 74
Caloriesfromfat 28 %
Fat 2.3 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 3.4 g
Carbohydrate 14.4 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 208 mg
Calcium 19 mg

Ingredients

2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Dash of salt

Preparation

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Peggy Kistler, Salem, OR,

Cooking Light

August 2006
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