Black Bean Salsa Salad

This is a tried and true recipe from Fast and Healthy Magazine, May/June 1997. We've been enjoying this for years.


2 cups corn, cut from cob
2 cups tomatoes, chopped (3-4 medium)
2 cups cucumber, seeded, peeled, chopped (1 or 2 large)
3/4 cup onion, finely chopped
3/4 cup cilantro or parsley leaves, freshly chopped
1 1/2 cups green pepper, chopped
3 poblano chiles or 2-3 jalapenos seeded, finely chopped
2 cups black beans, drained
1/2 cup cider vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon salt

1.  Drop corn in a pan of boiling water for 30 seconds and remove to a strainer to drain. (optional)
2.  In a large bowl combine cooked corn, tomatoes, cucumbers, onions, cilantro, peppers, beans and vinegar; mix well.
     Let stand at room temperature for 30 minutes to blend flavors. or refrigerate until serving time.
3.  Just before serving, in a smal bowl, combine oil, sugar and salt; mix well. Add to salad; toss gently.
12 (3/4 cup) serving 100 calories, 4 grams fat, 3 grams protein

I always double this so we can eat it for a few days, cool and delicious!

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