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Black Bean and Corn Salad

 Black Bean and Corn Salad
Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia
12 ServingsPrep: 10 min. + chilling

Ingredients

  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground red or cayenne pepper
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (8 ounces) whole kernel corn, drained
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper

Directions

  • In a bowl, whisk the first nine ingredients until well blended. Add
  • the beans, corn, onion and red pepper; toss well. Cover and chill 8
  • hours or overnight. Yield: 12 servings.
Nutritional Facts: One 1/2-cup serving (prepared without salt) equals 111 calories, 6 g fat (0 saturated fat), 0 cholesterol, 146 mg sodium, 12 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.