black bean and corn salad


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

bueller?... bueller?... bueller?

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