Corn and Black Bean Salad

"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

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 28%
  • Fat: 2.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.4g
  • Carbohydrate: 14.4g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 208mg
  • Calcium: 19mg

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

  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.
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