"One of the nicest things in life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."
~ Luciano Pavarotti
Black Bean & Corn Salad
10 Minutes to Prepare and Cook
1 can (14 oz.) Black Beans - rinsed and drained well
1 can (14 oz.) Yellow Corn - drained
1 cup diced Red Ripe Tomatoes
1/2 cup mild diced Onions
1 clove Garlic - crushed or finely chopped
2 tbsp Fat Free Italianor Balsamic Vinaigrette Salad Dressing
*Optional (for a more latin/mexican flavor):
Fresh Cilantro - chopped
Fresh Parsley - chopped
Finely minced jalapeno or other peppers to taste
1. Drain liquid from corn, rinse beans and allow to drain well while
you chop the tomatoes and onions.
2. Mix all ingredients in bowl.
3. Add herbs and/or peppers per your own preference.
4. Can be served immediately, but I prefer to refrigerate several hours
or over night to allow the flavors to mix.
Makes approx. 10 one-half cup servings.
** This works great as a side dish, topping for a green salad, pita
or wrap filling, or can be served as a 'salsa' to accompany mild fish,
chicken or pork tenderloin.
Number of Servings: 10
Total Fat: 0.6 g
Cholesterol: 0.1 mg
Sodium: 273.6 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.5 g
Protein: 3.6 g
Weight Watcher points: 0.73