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Corn and Black Bean Salad

 Corn and Black Bean Salad
This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees…or as a wholesome salsa!—Krista Frank, Rhododendron, Oregon
8 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, finely chopped
  • 1 large red onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • DRESSING:
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • whisk the dressing ingredients; pour over corn mixture and toss to
  • coat. Cover and refrigerate for at least 1 hour. Stir before
  • serving. Serve with a slotted spoon. Yield: 8 servings.
Nutritional Facts: 2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.