2 cups corn kernels
1/2 cup celery, diced
1 (16-ounce) can black beans, rinsed and drained
1/2 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup diced red onion
1/4 cup chopped cilantro
1 jalapeño, minced
1 teaspoon finely chopped, peeled fresh gingerroot
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
1. Combine all ingredients, except sesame oil, rice vinegar and lime juice, in a large bowl.
2. Whisk together oil, vinegar and lime juice. Pour over bean mixture and toss to combine. Refrigerate until serving time.
Recipe by Claudia Cooper, Seattle Wash.
Nutritional facts per serving: 160 calories, 8g fat, 0mg cholesterol, 5g protein, 21g carbohydrates, 4g fiber, 220mg sodium