June 2009:  Welcome Summer!
Black bean, Fresh Corn and Red Pepper Salad

Ingredients: 
1/3 C cider vinegar
3 T light corn syrup
1 T course-grained mustard
1 t canola oil
½ t salt
¼ t freshly ground black pepper
1 small red onion, diced
2 C canned black beans, drained and rinsed
1 C fresh sweet corn kernels, cooked and cooled (or frozen)
1 large red bell pepper, trimmed and diced
2 T chopped fresh parsley

Instructions:

1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper.  Add the onion and black beans.
2. Cook the corn kernels in a small saucepan of boiling, salted water until tender, about 3 minutes.  Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process.  Pat dry and add to the corn mixture.
3. Add the red pepper to the onion mixture along with the parley.  Toss well.  Adjust the salt and pepper to taste.  Serves 6.

   Nutrition Information:
   Serving Size: about ¾ C
   Calories:  300
   Carbohydrates: 58 grams
   Fiber:  12 grams
   Protein:  16 grams
   Total Fat:  2 grams
   Saturated Fat:  0 grams
   Cholesterol:  0 milligrams
   Sodium:  256 milligrams