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Corn and Black Bean Salad

Yield 10 servings (serving size: 1/2 cup)
"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

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

Nutrition 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

How to Make It

  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.