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





