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
- 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.