Corn Salad

This refreshing summer salad is the perfect side for any meals lacking fiber.


6 cups corn frozen, thawed
1 15-oz can black beans rinsed and drained
1 large English cucumber chopped small
1 cup cherry tomatoes red, cut in half
1 cup cherry tomatoes yellow, cut in half
1/2 small red onion diced small
2 small limes juiced
2 tablespoons olive oil
2 teaspoons balsamic vinegar
4 dashes cayenne
2 teaspoons garlic powder
1/4 teaspoon salt or to taste


1. Drain and rinse the beans.
2. Chop cucumber and red onion into small pieces.
3. Slice tomatoes in half.
4. Chop a handful of fresh cilantro.
5. Make dressing.
6. Mix in all the salad ingredients and the dressing. Serve chilled.


In a small bowl mix together the lime juice, olive oil, white balsamic vinegar, pepper, garlic powder and salt. 

Nutritional data

Yield: 9 Servings
Serving Size: 1 cup
Calories 170 | Fat 4.5g | Sodium 230mg | Total Carbs 31g | Dietary Fiber 4g | Protein 6g

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