Sweet Corn and Black Bean Salad

By Shash

240 calories (40 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 42g carbohydrate (12g dietary fiber, 4g sugar), 12g protein

Ingredients

• 2 cups fresh or frozen and thawed corn kernels
• 1/2 cup finely chopped red onion
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 4 cups no-salt-added cooked black beans, rinsed and drained
• 1 red bell pepper, cored, seeded and chopped
• 1 small Jalapeno, seeded and chopped
• 1/3 cup cilantro leaves, finely chopped
• Ground Cumin to taste

Preparation

Step 1

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion, jalapeno and bell pepper and toss until just incorporated. Sprinkle in ground cumin, to taste. Cover and chill for about 2 hours. Add cilantro and toss again before serving.