Southwest Black Bean and Corn Salad

This is a truly great side dish salad. It’s healthy, colorful, and always a hit. In my family, it’s referred to as “Marlene’s Black Bean Salad,” but everyone has made it at one time or another. Why? Because not only does it look and taste great, it goes well with just about anything that can be thrown on a grill. Why not pair it with my Totally Terrific Turkey Burgers??

Serves 8

1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn niblets, drained
½ cup garbanzo beans or chickpeas, drained
½ cup frozen peas (do not thaw)
½ cup sliced black olives
1 medium red pepper, diced
½ medium red onion, diced
½ cup diced jicama (optional)
6 tablespoons red wine vinegar
3 tablespoons olive oil
1½ tablespoons sugar (or 2 packets no-calorie sweetener)
2 cloves or 1 1/2 teaspoons crushed garlic
¾ teaspoon cumin
¼ teaspoon salt
¼ teaspoon red pepper
½ cup fresh cilantro, chopped

1. Place black beans, corn, garbanzo beans, peas, olives, pepper, onion, and jicama in a large bowl.

2. In a small bowl, whisk together vinegar, oil, sugar, garlic, cumin, salt, and red pepper. Pour over salad and stir to coat. Add fresh cilantro and stir once more.

3. Refrigerate for at least 1 hour. Keeps well for several days.

Diabetic exchange = 1 Carbohydrate, 1 Vegetable, 1 Fat
WW Plus point comparison = 3 points

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