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.
Calories per serving: 172; protein: 8.6 grams; carbohydrate: 33.7 grams; fat: 1.9 grams; fiber: 5 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.