Healthy Frugal Recipe: Black Bean and Corn Salad

By Helen Chin Lui of The Healing Place Medfield, MA

Prep Time: 15 minutes
Start to finish: 15 minutes
Servings: 4

1 can of 15 oz regular or reduced-sodium black beans, rinsed and drained
2 c of *fresh or thawed frozen corn (about 1-2 ears of fresh corn)
1 or 2 jalapeno pepper, seeded and finely chopped (wear gloves when handling and do not get any of the juices in your eyes.)
1 medium size chopped tomato
1/4-1/2 c of chopped red onion
2 garlic cloves, finely minced (can reduce to 1 clove)
1/4c fresh cilantro, chopped
2T lime juice (1 lime)
1 T olive oil
1 t chili powder
1/2t of cumin powder
1/2t oregano

In a large bowl, combined beans corn, peppers, tomatoes, onion, and cilantro and set aside.
Dressing: in a cup or bowl combine lime juice, oilive oil, garlic, chili  and cumin powders, and oregano.
Pour dressing over bean mixture and let sit for one hour or more in the refriderator.
*For crunchy, sweet corn – in a large pot bring water to a boil, shut off heat, put fresh corn and let sit for 3 minutes without a pot lid. To corn kernel, break the corn in half, stand the corn on cut end, with take a knife and run it against the corn core. Enjoy!

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