Black Bean Salad
Serve with baked tortilla chips and watch it disappear!

Servings: 6 Large Servings

• 2 - 15 ounce cans black beans
• 1 - 10 ounce pkg. frozen whole kernel corn, thawed and drained
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 jalapéno pepper, seeded and chopped (optional)
• 2 tablespoons minced fresh cilantro (may substitute parsley)
• 1 cup diced jicama
• 1 medium tomato, diced

• 2 tablespoons extra virgin olive oil
• 1/3 cup red wine vinegar
• 3/4 teaspoon chili powder
• 1/4 rounded teaspoon ground cumin
• 1 large clove garlic, minced

Mix all dressing ingredients in a glass cruet and let flavors blend.

Drain canned black beans and rinse. Add drained and thawed frozen corn and remaining ingredients. If you like it hot, go for the jalapéno, but take it easy if you don't or skip the hot stuff altogether.

Toss with dressing and serve on lettuce leaves with baked tortilla chips.

Per Serving: 229 Calories
6g Fat
10g Protein
35g Carbohydrate
11g Dietary Fiber
0mg Cholesterol
443mg Sodium

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