Zesty Black Bean and Corn Salad



2 Tbsp vegetable oil
Cooking spray
2 garlic cloves, minced
2 1/2 cups fresh corn kernels
1/4 cup fresh lime juice
1 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
3/4 tsp ground cumin
1/4 tsp salt
1 cup halved grape tomatoes
1 cup diced red bell pepper
3/4 cup diced red onion
2 Tbsp chopped fresh cilantro
2 Tbsp minced seeded jalapeno pepper
1 Tbsp chopped fresh oregano
1 (19 ounce) can black beans, rinsed and drained

Heat 2 tsp vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; saute 30 seconds. Add corn; saute 8 minutes or until browned. Remove from pan; cool completely.

Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.

Source: Cooking Light
Yield: 6 servings
Serving size: 1 cup
Nutrition information per serving: 164 calories, 5 g fat, 1 g saturated fat, 7 g protein, 30 g carbohydrate, 7 g fiber, 359 mg sodium

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s