Monday, May 11, 2009

Corn and Black Bean Salad

Perfect for picnics and barbecues, this low-fat, no cholesterol salad is easy to make and packed with flavor and healthful fiber. You can keep it in the refrigerator, covered, for up to 3 days.

½ kg package frozen corns
¼ kg black beans, rinsed and drained
1⁄4 cup chopped green pepper
1⁄4 cup chopped red pepper
2 tablespoons fresh parsley
1 teaspoon olive oil
2 tablespoons lime juice
1⁄4 teaspoon freshly ground black pepper

Simply toss all ingredients together in a large bowl. Cover and refrigerate for at least 2 hours before serving.

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