Corn and Black Bean Salad
POINTS® value | 2
Servings | 4

Here are some additional ideas to make this recipe even better. Flex people, be sure to add extra points...Core people...just enjoy! *Add 1/2 chopped avocado to a 1 cup serving. **Also add 1/2 to 1 teaspoon extra virgin olive oil to 1 cup serving...a great way to incorporate healthy oils.
***To make a complete meal out of this add a few ounces cooked chicken, makes a nice lunch!

Ingredients

1/4 cup fat-free Italian salad dressing
1 cup frozen corn kernels (slightly cooked)
15 oz canned black beans, drained
1 red bell pepper, chopped
1/2 cup chopped scallions
1 Tbsp chopped garlic
1 medium tomato, chopped
2 tsp hot pepper sauce, or more to taste
1 Tbsp chili powder
1 tsp ground cumin
1 Tbsp balsamic vinegar (may substitute lime or lemon juice if desired)
1 to 2 tsp chopped fresh cilantro (may substitute italian parsley if desired)
1 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
Salt and Pepper to taste

Instructions

First of all, this is the type of recipe that you can add or subtract ingredients as per your personal taste. If you hate onions--don't add them, love garlic, then add more. I like just a hint of cilantro so I only used a teaspoon of what I had growing in my herb garden and that was plenty for me!
It looks prettier with the sweet orange bell pepper because the tomato adds enough red. Snipping the green onions on the diagonal is nice too. The white in the photo is some sweet vidalia onion that I threw in. I've not tried it with the lime juice so I can't comment on that version.

Combine all ingredients, mix well. Refrigerate at least six hours or overnight.