Black Bean and Corn Salad

Recipe By :Laura Kittleson

3 Points Per Serving

15 Ounces Black Beans, Canned -- rinsed and drained

1 1/2 Cups Frozen Corn -- thawed

1 Tomato -- seeded and diced

1 Green Bell Pepper -- cored and diced

1/4 Cup Fresh Cilantro -- chopped

4 green onions -- chopped

Dressing:

2 TB lime juice

2 cloves garlic -- minced

1/2 Teaspoon Salt -- optional

fresh ground pepper to taste

1/2 Teaspoon Ground Cumin

2 Tablespoons Canola Oil

Mix together (gently) all ingredients except dressing ingredients in large bowl. It is ok to use unthawed corn if you are not going to serve right away- it will thaw as the salad "melds". Mix all the dressing ingredients EXCEPT oil in a small bowl. Whisk in the oil in a thin stream. Pour dressing over salad and gently mix. Cover and let sit at least 30 minutes. If not serving within 30-60 minutes, store in the fridge.

Yield: "5 1/2 Cups"

Serves 6

Per serving: 173 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 29g Carbohydrate; 0mg Cholesterol; 402mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1\par Fat; 0 Other Carbohydrates

NOTES : Sometimes I spice it up with jalapeno seasoning or add black olives or diced avocado. I like to use low sodium beans. I think this is best if you let the flavors meld for several hours. I also prefer to serve it closer to room temp, rather than very chilled. Left-over salad can be mixed with left-over grilled meats and served on a bed of lettuce- makes an easy meal. Also good as a burrito filling.