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.
Serves 6
Recipe by Claudia Cooper, Seattle Wash.
Nutritional facts per serving: 160 calories, 8g fat, 0mg cholesterol, 5g protein, 21g carbohydrates, 4g fiber, 220mg sodium
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This recipe originally appeared as Thai Black Bean and Corn Salad on Relish.com
