Corn and black bean salad
You can make this salad a day or two in advance, but don't add the dressing until just before serving.
Serves 4 to 6 as a side dish
15- to 16-ounce can black beans, drained and rinsed 1 cup uncooked fresh or frozen (thawed) corn kernels 1 large ripe tomato, cut into 1/4-inch dice (about 1 cup) 1 small red onion, cut into 1/4-inch dice (about 1/2 cup) 2 tablespoons finely chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 2 tablespoons white-wine vinegar or distilled white vinegar 2 teaspoons minced garlic 1 teaspoon sugar 1 teaspoon chile powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin
1. Place the black beans, corn, tomato, onion and parsley in a large bowl and stir gently to combine.
2. To make dressing, whisk together the remaining ingredients in a small bowl.
3. Just before serving, pour the dressing over the bean mixture and toss to coat. Can be kept at room temperature for up to 6 hours.
Nutritional analysis per serving, based on 4: 270 calories, 15 grams fat, 28 grams carbohydrates, 8 grams protein, 0 milligrams cholesterol, 406 milligrams sodium, 8 grams dietary fiber, 48 percent of calories from fat.
-"Food To Live By: The Earthbound Farm Organic Cookbook" by Myra Goodman with Linda Holland and Pamela McKinstry (Workman Publishing, $21.95)