This was very easy to put together and very fresh tasting. An excellent compliment to a summer grilling meal – and was AWESOME with the carnitas tacos!
Corn and Black Bean Salad
Yield: 10 servings (serving size: 1/2 cup)
Source: Cooking Light Magazine, August 2006
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
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.
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