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Bean salad with corn recipe

Bean salad with corn recipe

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomato plants, finely chopped
  • 1 large red onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 2 garlic clove cloves, minced
  • DRESSING:
  • two tablespoons sugar
  • two tablespoons white-colored vinegar
  • two tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  1. Inside a large bowl, combine the very first six ingredients. In a tiny bowl, whisk the dressing ingredients pour over corn mixture and toss to coat. Cover and refrigerate not less than one hour. Stir before serving. Serve having a slotted spoon. Yield: 8 servings.

Initially printed as Corn and Black Bean Salad in Healthy Cooking June/This summer 2008, p51

Dietary Details

2/3 cup: 142 calories, 4g fat (0g saturated fats), 0mg cholesterol, 326mg sodium, 21g carb (8g sugars, 4g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 fat.

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