Black Bean Salad/Salsa

[MrsPinecone]

1/4 cup red wine vinegar
2 Tbsp. olive oil
1 tsp. lemon juice
1 clove garlic, minced
2 tsp. sugar
2 cans black beans, drained
1 cup cut corn, drained
1 cup chopped red bell pepper
2 Tbsp fresh cilantro

Combine vinegar, olive oil, lemon juice, garlic, and sugar. Mix well and combine with remaining ingredients. Toss before serving. I usually chop up an additional tomato and/or an avocado (or 2 or 3!) and throw that on top too.

[ElaineHN]

Sounds Yummy!!!!

Here is another version ... very similar but with tomatoes instead of peppers ... I thought I'd post it just incase anyone was interested in a variation


Black Bean & Corn Salad
Great as a Side dish or a Salsa served with Fish, Chicken or Pork

Number of Servings: 10
Weight Watcher points: 1

1 can (14 oz.) Black Beans - rinsed and drained well
1 can (14 oz.) Yellow Corn - drained
1 cup diced Red Ripe Tomatoes
1/2 cup mild diced Onions
1 clove Garlic - crushed or finely chopped
2 tbsp Fat Free Italianor Balsamic Vinaigrette Salad Dressing

Optional (for a more latin/mexican flavor):
Fresh Cilantro - chopped
Fresh Parsley - chopped
Finely minced jalapeno or other peppers to taste


Directions
1. Drain liquid from corn, rinse beans and allow to drain well while you chop the tomatoes and onions.
2. Mix all ingredients in bowl.
3. Add herbs and/or peppers per your own preference.
4. Can be served immediately, but I prefer to refrigerate several hours or over night to allow the flavors to mix.
Makes approx. 10 one-half cup servings.

** This works great as a side dish, topping for a green salad, pita or wrap filling, or can be served as a 'salsa' to accompany mild fish, chicken or pork tenderloin.

Nutritional Info
Calories: 69.2
Total Fat: 0.6 g
Cholesterol: 0.1 mg
Sodium: 273.6 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.5 g
Protein: 3.6 g