Zesty Black Bean And Corn Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

this salad is good on its own or as a filling in a Southwestern wrap. Make the salad the night before your hike,

Ingredients

• 2 teaspoons vegetable oil
• Cooking spray
• 2 garlic cloves, minced
• 2 1/2 cups fresh corn kernels (about 4 large ears)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 cup halved grape tomatoes
• 1 cup chopped red bell pepper
• 3/4 cup chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño pepper
• 1 tablespoons chopped fresh oregano
• 1 (19-ounce) can black beans, rinsed and drained

Directions

1. Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add garlic; sauté 30 seconds.
3. Add corn; sauté 8 minutes or until browned.
4. Remove from pan; cool completely.
5. Combine juice and next 4 ingredients, stirring with a whisk.
6. Combine corn mixture, tomatoes, and remaining 6 ingredients.
7. Drizzle juice mixture over corn mixture, and toss gently to coat.

Yield: 6 servings (serving size: 1 cup)