Corn and Black Bean Salad

Corn and Black Bean Salad

A festive looking side or appetizer that is just as fresh and festive to your taste buds. I believe I first found this recipe as a reader recipe in Cooking Light but I can no longer locate the recipe on their website. I serve this as an appetizer with tortilla chips, as a side to a grilled or Mexican-style dinner, or in salads. In the summertime I will grill 3-4 ears of fresh corn and use the kernels from that in place of the canned corn.

Ingredients:

1 (14 oz.) can whole kernel corn, drained

1 (14 oz.) can black beans, rinsed and drained

1/3 cup chopped fresh cilantro

1/4 cup minced red onion

3 Tablespoons lime juice

3 Tablespoons white vinegar

2 teaspoons sugar

2 teaspoons chili powder

2 teaspoons cumin

Directions:

Combine all ingredients in a bowl, and refrigerate for 2-6 hours for best flavor. The salad will keep in the refrigerator for a couple days, but is best a few hours after being made.

Yield: 8 (1/2 cup) servings

Nutritional Analysis: 86 calories, 0.5 grams fat, 3.5 grams fiber