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Corn and Black Bean Salad

Thursday, January 01, 2004
American/Appetizers-Side Dish
Makes 8 servings, 1/2 cup each
1 (15 oz) can black beans, drained and rinsed 1/4 cup fresh chopped parsley
1/4 cup chopped red onion
1 (11 oz) can sweet corn, drained
3 Tablespoons lemon juice
2 Tablespoons olive oil
1 package grape tomatoes or cherry tomatoes
1 teaspoon dried cilantro
Pepper to taste
Combine all ingredients in a storage container. Marinate in refrigerator for at least 2 hours or until ready to serve. Serve over raddichio, red leaf lettuce, or in a small dish as a salsa.
Nutrition Facts:
102 calories, 4 g fat, 3% calories from fat, 220 mg sodium, 4 gm fiber. Exchanges: 1 Bread/starch.
Margaret Ann Thompson, MPH, RD/LD - Hillcrest Exercise and Lifestyle Programs
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