Zesty Black Bean and Corn Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Black bean recipes make for hearty sides or filling vegetarian meals. This black bean and corn salad is good on its own or as a filling in a Southwestern wrap.

Ingredients:

2 teaspoons vegetable oil

cooking spray

2 garlic cloves, minced

2 1/2 cups fresh corn kernels (about 4 large ears)

1/4 cup fresh lime juice (about 2 limes)

1 tablespoon extravirgin olive oil

2 tablespoons red wine vinegar

3/4 teaspoon ground cumin

1/4 teaspoon salt

1 cup halved grape tomatoes

1 cup diced red bell pepper

3/4 cup diced red onion

2 tablespoons chopped fresh cilantro

2 tablespoons minced seeded jalapeño pepper

1 tablespoon chopped fresh oregano

1 (19-ounce) can black beans, rinsed and drained

Directions:

1. Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.
2. Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.

By RecipeOfHealth.com