ETA – Cindy made the salad and posted about it, so I stole the picture. Isn’t it yummy???

Here’s Dianne’s recipe…sorry I don’t have any pictures.

• 1/3 c fresh or bottled lime juice
• 2 Tbsp water
• 1 Tbsp olive oil
• 2 cloves garlic, finely minced
• 1/2 tsp salt
• 1/4 tsp sweetener (I’m a Splenda fan)
• 1/4 tsp ground cumin (if I were a spice, I’d be cumin…my favorite)
• 1/8 tsp cayenne pepper
• 1 can (17 oz) whole kernel corn, drained (I prefer white)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 c each green and red bell pepper, chopped
• 1/2 c celery, finely chopped (I’m not usually a huge fan of raw celery, but it was great in this salad)
• 1 Tbsp jalapeno pepper, chopped (or to taste)
• 1/4 c cilantro, chopped (if I were an herb, I’d be cilantro)

Mix all ingredients together and cool in refrigerator before serving.

Yield: 6 servings. 2 points per serving

Calories: 135
Fat: 5 grams
Fiber: 5 grams