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Corn, Black Bean and Tomato Salad
Corn, Black Bean and Tomato Salad
Fiona Haynes
At a Glance
Cook Time : 15min
Course : Salad, Side Dish
Special : Low Fat
Type of Prep : Assemble, Toss
Cuisine : Southern, Tex-Mex, U.S. Regional
Occasion : Cookout, July 4th, Picnic, Potluck, Summer
 
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Low Fat Corn, Black Bean and Tomato Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Use whatever type of corn is convenient. Four ears of grilled corn will do the trick here, and be more flavorful. But if time is short, you could use frozen or canned sweet corn instead.

INGREDIENTS:

  • 2 cups corn kernels (about four ears of grilled corn, or use frozen or canned)
  • 2 cups less-sodium black beans
  • 2 cups grape tomatoes, halved
  • Jalapeno or Serrano pepper, finely chopped
  • 1/4 cup finely chopped cilantro
  • 1 tbsp olive oil
  • Juice of 1 large lime
  • 1 tsp cumin

PREPARATION:

Combine corn, black beans, tomatoes, jalapeno/serrano chile pepper and cilantro in a medium bowl. Whisk oil, lime juice and cumin together. Drizzle over salad and toss until coated.

Serves 6.

Per Serving: Calories 141, Calories from Fat 28, Total Fat 3.2g (sat 0.4g), Cholesterol 0mg, Sodium 157mg, Carbohydrate 23.1g, Fiber 5.5g, Protein 5.1g

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