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 Helen’s Corn and Black Bean Salad

  Makes 10 servings, 1 cup each
  Prep Time: 20 minutes
  Total Time 30 minutes
  Ease of Preparation: Easy

   4-6 ears fresh corn
   1 can,15oz reduced sodium black beans, drained and rinsed
   1 bell pepper, seeded and diced
   1 jalapeno pepper, seeded and finely diced
   ½ red onion, diced
   2 stalks celery, diced
   1 mango, diced
   Fresh cilantro to taste, finely chopped
   Juice of one lime
   1 tsp. cumin
   Hot pepper sauce to taste
   2 tbsp. olive oil

  1. Cut the kernels off the cob, cutting close to the cob.  Sauté corn in a bit of oil until fragrant and bright yellow, about 10-12 minutes.  Let cool.

  2. Combine other salad ingredients, and then add corn.  Mix all the dressing ingredients and toss with corn mixture. (see tip)

 Tips & Tricks
  Tip: This has better flavor if left to marinate overnight.

 Nutritional Notes: per serving: calories 190; fat 5g (sat 0.7g, mono 2.8g, poly 1g); iron 1.4mg; cholesterol 0.0mg; calcium 39mg; carbohydrate 34g; sodium 43mg; protein 6.5g; fiber 5.7g

 Nutrition Bonus: Vitamin A: 30% daily value; Vitamin C: 60% dv; Calcium: 4% dv; Iron: 8% dv