Shelly's Recipe

GARDEN CORN AND BLACK BEAN SALAD

Category: Salad

Salad:
4 ears corn, shucked, or 2 cups frozen whole kernel corn, thawed
1 tbsp olive oil
1 jalapeno chile, seeded and finely chopped
1 (15 oz) can black beans, rinsed and drained
1 large red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes, halved
4 green onions, cut on the diagonal into 1/2-inch pieces (green part only)
1/2 cup chopped red onions

Dressing:
3/4 cup bottled reduced-calorie Italian salad dressing
2 tbsp chopped cilantro, or parsley
2 tbsp lime juice
1 garlic clove, minced
1/2 tsp ground cumin and Tabasco sauce
3/4 tsp salt

To prepare salad, cut kernels off ears of corn. Heat olive oil in a large skillet over medium-high heat. Add corn and jalapeno. Cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently. Transfer to a large bowl; cool slightly. Stir in black beans, bell pepper, tomatoes, and green and red onions.

To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin, Tabasco and salt in a jar. Secure lid and shake to blend. Pour over corn mixture, cover with plastic wrap, and refrigerate at least 6 hours or overnight.

To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired. Serves 8.