Mexican Salad

(makes 8 cups)

1/4 c. olive oil
3 Tbsp. fresh lime juice
1 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
3 c. raw or cooked fresh corn kernels
1 (15 oz.) can black beans, rinsed
3 ripe tomatoes, cut in chunks
1 green bell pepper, chopped
1 red bell pepper, chopped
1/3 c. chopped cilantro

Mix oil, lime juice, garlic, salt, and pepper in a 2 1/2 quart serving bowl. Add remaining ingredients; toss gently to mix and coat.

Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

Tips: The yield from 2 average ears of corn is 1 1/3 cups kernels. A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan.

Recipe from Woman’s Day

Nutrition information per serving:

Calories 156
Total fat 8g
Saturated fat 1g
Sodium 391mg
Carbs 20g
Dietary fiber 4g
Protein 4g