tex-mex corn and black bean salad
'this healthy salad has only the smallest amount of oil in it, with the juice from the corn used a substitute for part of the oil. unlike some other tex-mex bean dishes, this one does not depend on fat for flavor, and it is nutritious and low in calories.'
- 12 oz can whole-kernal corn, drained with juice reserved
- 15 oz can black beans, drained and rinsed
- 1 red bell pepper, finely chopped
- 1/2 cup chopped scallions
- 1/2 cup chopped red onion
- 1 garlic clove, finely chopped
- 1 medium tomato, chopped
- 1 jalapeno chile, seeded and finally chopped (optional)
- cilantro sprigs or red onion wedges to garnish
- 1/4 cup corn juice, measured out from the reserved juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3/4 tsp hot pepper sauce
- 1/2 tsp chili powder
- 1 tbsp fresh lemon or lime juice
- 1 tbsp chopped fresh cilantro
in a large bowl, combine the corn, beans, bell pepper, scallions, red onion, garlic, tomato and jalapeno. set aside. to make the dressing, place the corn juice, vinegar, olive oil, hot pepper sauce, chili powder, lemon or lime juice and cilantro in a jar with a tight-fitting lid. tighten the lid and shake to mix well. pour the dressing over the salad and stir to mix. cover and refrigerate for at least 6 hours, or overnight. to serve, transfer the salad to an attractive bowl and garnish with a few sprigs of cilantro or thin wedges of red onion.
the only things we did differently (because we are rebels and don't always follow directions): we omitted the hot pepper sauce, used more lime juice than specified, and didn't let it sit for 6 hours. we couldn't wait that long to enjoy it!