Corn and Black Bean Salad

"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