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Southwestern Black Bean & Corn Salad
1 can (15.5 oz) black beans, rinsed and drained
1 can (15.5 oz) corn kernels, rinsed and drained
1 medium or large red pepper, diced
1 medium red onion, finely chopped
1/2 cup fresh cilantro, chopped
4-6 scallion, thinly sliced
1 medium jalapeno pepper, chopped (or more, depending on your preference for spicy)
4 teaspoons fresh lime juice
4 teaspoons olive oil
2 cloves garlic, finely chopped
salt and pepper, freshly ground

Put all ingredients in a large mixing bowl, toss to combine. Best if you let it marinate for a few hours before serving, and best served cold. Makes about 6 cups. For parties we usually double or triple the recipe, it's a popular dish!

NOTES: I got this recipe from one of the old Weight Watchers guides, before they started using the Points system, and modified it to make it easier to make (fewer measurements, fewer steps). Enjoy!!




Updated:
7. 29 . 2008