Black Bean and Corn Salad
Susan Anderson
This recipe is high in complex carbohydrates and soluble fiber.
ingredients
- 1 T soy or corn oil
- 2 T sherry or white wine vinegar
- 2 T chopped onion or shallots
- 1 T frozen unsweetened apple juice concentrate
- 1/4 t dry ground mustard
- 1/4 t hot pepper sauce
- 1/4 t ground cumin
- 2 c cooked black beans or 1 15-oz. canned beans, drained and rinsed
- 1 12-oz. can sodium-reduced corn, or 1 3/4 c fresh corn cooked for 1 minute on high in microwave
- 1/2 sweet red pepper, seeded and finely chopped
- 2 T chopped fresh cilantro
directions
- 1
Place the first 7 ingredients in a mixing bowl and blend well.
- 2
Add all other ingredients and toss.
- 3
Chill 20 minutes in the refrigerator and then bring to room temperature before serving.
Source: Susan Anderson
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