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SIDE: Black Bean and Corn Salad




Source of Recipe


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Recipe Introduction


3 Points Per Serving


List of Ingredients




15 Ounces Black Beans, Canned -- rinsed and drained
1 1/2 Cups Frozen Corn -- thawed
1 Tomato -- seeded and diced
1 Green Bell Pepper -- cored and diced
1/4 Cup Fresh Cilantro -- chopped
4 green onions -- chopped

Dressing:
2 TB lime juice
2 cloves garlic -- minced
1/2 Teaspoon Salt -- optional
fresh ground pepper to taste
1/2 Teaspoon Ground Cumin
2 Tablespoons Canola Oil


Recipe



Mix together (gently) all ingredients except dressing ingredients in large bowl. It is ok to use unthawed corn if you are not going to serve right away- it will thaw as the salad "melds". Mix all the dressing ingredients EXCEPT oil in a small bowl. Whisk in the oil in a thin stream. Pour dressing over salad and gently mix. Cover and let sit at least 30 minutes. If not serving within 30-60 minutes, store in the fridge.

Yield: "5 1/2 Cups"

Serves 6

Per serving: 173 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 402mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1\par Fat; 0 Other Carbohydrates

NOTES : Sometimes I spice it up with jalapeno seasoning or add black olives or diced avocado. I like to use low sodium beans. I think this is best if you let the flavors meld for several hours. I also prefer to serve it closer to room temp, rather than very chilled. Left-over salad can be mixed with left-over grilled meats and served on a bed of lettuce- makes an easy meal. Also good as a burrito filling.