Corn and Black Bean Salad

8 ServingsPrep: 15 min. + chilling

Ingredients

• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 large tomatoes, finely chopped
• 1 large red onion, finely chopped
• 1/4 cup minced fresh cilantro
• 2 garlic cloves, minced
• 
  DRESSING:
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 2 tablespoons canola oil
• 1-1/2 teaspoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

• In a large bowl, combine the first six ingredients. In a small bowl,
• whisk the dressing ingredients; pour over corn mixture and toss to
• coat. Cover and refrigerate for at least 1 hour. Stir before
• serving. Serve with a slotted spoon. Yield: 8 servings.
• 
  

Nutrition Facts: 2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber,