Zesty Corn and Bean Salad

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 4

Cooking Light 2004

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 extra virgin 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 jalapeno peppers

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.
2. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.
3. Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients.
4. Drizzle juice mixture over corn mixture, and toss gently to coat.

By RecipeOfHealth.com