Ingredients:
Salad:
4 ears corn, shucked or
2 cups frozen whole kernel corn, thawed
1 tablespoon olive oil
1 jalapeno chile, seeded and finely chopped
1 (15 ounce) can black beans, rinsed and drained
1 large red bell pepper, cut into 1-inch pieces
1 cup cherry tomatoes
4 green onions, chopped (green part only)
1/2 cup chopped red onions
Dressing:
3/4 cup bottled reduced calorie Italian salad dressing
2 tablespoons chopped cilantro or parsley
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon Watkins Ground Cumin
1/2 teaspoon Tabasco
Directions:
To prepare salad, cut kernels off ears of corn. Heat olive oil in a large skillet over medium-high heat. Add corn and jalapeno. cook until the corn is lightly browned, 2 to 3 minutes, stirring frequently. Transfer to a large bowl; cool slightly. Stir in black beans, bell pepper, tomatoes and green and red onions.
To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin and Tabasco in a jar. Secure lid and shake to blend. Pour over corn mixture, cover with plastic wrap and refrigerate at least 6 hours or overnight.
To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired.
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