Bean and Corn Salad


4 c. fresh or frozen corn kernels
2 15-oz. cans black beans, drained and rinsed
3 medium-sized tomatoes, chopped
1/4 c. cilantro, minced
1/2 c. minced red onion
1/3 c. lemon juice
1 T. olive oil
2 t. sugar
1 t. dry tarragon leaves
1 clove garlic, minced


In a large saucepan, bring 1/2-inch water to a boil. Add corn and boil 2 minutes. Drain and rinse with cold water and drain again. In a salad bowl, toss together corn, beans, tomatoes, cilantro, and red onion. In a small bowl, whisk together lemon juice, olive oil, sugar, tarragon, and garlic. Pour over bean mixture and toss well. May be refrigerated (covered) to serve the next day. Serves: 10.

Nutritional Information:

Calories per serving: 172; protein: 8.6 grams; carbohydrate: 33.7 grams; fat: 1.9 grams; fiber: 5 grams; cholesterol: 0 milligrams.