{soups-salads-and-salad-dressings} Corn and Black Bean Salad Recipe

 

Corn and Black Bean Salad Recipe

 

This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees…or as a wholesome salsa!—Krista Frank, Rhododendron, Oregon

This recipe is:

Healthy

Quick

 

    * 8 Servings
    * Prep: 15 min. + chilling

Ingredients

    * 1 can (15-1/4 ounces) whole kernel corn, drained
    * 1 can (15 ounces) black beans, rinsed and drained
    * 2 large tomatoes, finely chopped
    * 1 large red onion, finely chopped
    * 1/4 cup minced fresh cilantro
    * 2 garlic cloves, minced
    *

      DRESSING:
    * 2 tablespoons sugar
    * 2 tablespoons white vinegar
    * 2 tablespoons canola oil
    * 1-1/2 teaspoons lime juice
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cumin
    * 1/4 teaspoon pepper

Directions

    * In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Corn and Black Bean Salad published in Healthy Cooking June/July 2008, p51

 

 

 

 

 

             Beth Layman  :)


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