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Corn and Black Bean Salad

Cooking Light
Corn and Black Bean Salad
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Outstanding

"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)

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

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Nutritional Information

Calories:
74 (28% from fat)
Fat:
2.3g (sat 0.1g,mono 0.6g,poly 0.3g)
Protein:
3.4g
Carbohydrate:
14.4g
Fiber:
3.4g
Cholesterol:
0.0mg
Iron:
0.8mg
Sodium:
208mg
Calcium:
19mg
Peggy Kistler, Salem, OR, Cooking Light, AUGUST 2006

Member Ratings and Reviews

5 stars
Cindy
So easy and delicious. The spices in the dressing are perfect together. I made it exactly as written and wouldn't change a thing. I can't wait for leftovers. A definite keeper and will make again. Served with Spicy Turkey Sloppy Joes.08/17/09

5 stars
NH
I took this to a cookout and everyone raved about it and demanded the recipe! It is very flavorful with an addicting kick to it.06/13/09