Corn and Black Bean Salad

Easy and wonderful side dish recipe which I keep handy, because it makes everyone happy whenever it is served:) because the amounts used are just right. If you follow the recipe you will see what I mean.

The only thing I add is tomatoes, I like the moisture it brings to the salad.

Roast the corn before adding to the salad. In a nonstick skillet over medium-high heat, roast corn; cooking 8 minutes or until browned, stirring occasionally. It's just as simple as that.

Enjoy:)

CORN AND BLACK BEAN SALAD

Ingredients:
2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper (about 1 large)
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Dash of salt

Directions:
Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Makes 10 servings (serving size: 1/2 cup)
Per Serving:
Calories: 75
Fat: 2 g
Carbohydrates: 14.5 g
Protein: 3.5 g
Fiber: 3.5 g

Fresh Tomato and Corn Salsa

Here is another wonderful salsa that you can serve as a side dish with anything. I like it because it uses corn and I like having corn for the sweetness. The recipe uses fresh corn, but if I don't have it handy I just use canned or frozen. And as usual I skip the heat:)

I sometimes add a clove of garlic, crushed depending on what I'm serving this with. Feel free to try and see if you like it.

FRESH TOMATO AND CORN SALSA

Ingredients:
1/2 cup fresh corn kernels (about 1 ear)
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onions
1/4 cup fresh lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin

Directions:
Steam corn, covered, 2 minutes, and cool. Combine corn and remaining ingredients in a large bowl.

Note: The salsa can be made a day in advance. Cover and chill.

Makes 2 cups
Per serving: (serving size: 1/2 cup)
Calories: 50
Fat: 1,5 g
Carbs: 9 g
Protein: 1,5 g