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Corn & Black Bean Salad

10 servings

  • 4 cups frozen or fresh corn kernels
  • 2 16 oz. cans black beans,
       drained and rinsed
  • 1 pound tomatoes, (3 medium)
       seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup minced red onion

  • 1/4 cup fresh lime juice
  • 1/3 cup sherry vinegar,
       (or red wine vinegar)
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons ground cumin
  • 3 Tablespoons canola oil

In a 4 to 5 quart pan, bring 2 quarts water to a boil over high heat. Add corn and cook until tender (about 5 minutes). Drain, rinse with cold water, until cool, and drain again. In a salad bowl, stir together corn, beans, tomatoes, cilantro and onion.

Whisk together the ingredients of the CUMIN DRESSING. Pour over vegetables and toss well. If made ahead, Cover and refrigerate until next day

Nutrition Facts
Amount Per Serving: Calories 259 - Calories from Fat 48
Percent Total Calories From: Fat 19%, Protein 17%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 261mg, Total Carbohydrate 42g, Dietary Fiber 3g, Protein 11g, Vitamin A 508 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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