Black Bean and Corn Salad (2)

Black Bean and Corn Salad (2)
Excellent served with grilled meat or poultry .

Servings: 6

• 1/2 cup fat free balsamic vinaigrette
• 1/4 teaspoon balck pepper
• 1 tablespoon minced cilantro (more if you love the flavor)
• 1/4 teaspoon ground cayenne pepper (or to taste)
• 1/4 teaspoon ground cumin
• 2 - 15 ounce cans black beans, rinsed and drained
• 2 - 15 ounce cans whole kernel corn, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped sweet hybrid onion (like 1015 or Vidalia)
• 1/2 cup chopped red bell pepper

In a small bowl, mix together vinaigrette, pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.

In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover and refrigerate overnight or for several hours. Toss again before serving.

Per Serving: 230 Calories; 2g Fat (7.1% calories from fat); trace Saturated Fat; 11g Protein; 45g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1020mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.