Saturday, June 27, 2009

Low Fat Corn, Black Bean and Tomato Salad

Use whatever type of corn is convenient. Four ears of grilled corn will do the trick here, and be more flavorful. But if time is short, you could use frozen or canned sweet corn instead.

Cook Time: 15 minutes

•2 cups corn kernels (about four ears of grilled corn, or use frozen or canned)
•2 cups less-sodium black beans
•2 cups grape tomatoes, halved
•Jalapeno or Serrano pepper, finely chopped
•1/4 cup finely chopped cilantro
•1 tbsp olive oil
•Juice of 1 large lime
•1 tsp cumin


Combine corn, black beans, tomatoes, jalapeno/serrano chile pepper and cilantro in a medium bowl. Whisk oil, lime juice and cumin together. Drizzle over salad and toss until coated.
Serves 6.

Per Serving: Calories 141, Calories from Fat 28, Total Fat 3.2g (sat 0.4g), Cholesterol 0mg, Sodium 157mg, Carbohydrate 23.1g, Fiber 5.5g, Protein 5.1g