Corn and Black Bean Salad Recipe

Ingredients

• 1 can corn kernels, no sodium, rinsed
• 1 can black beans, no sodium, rinsed
• 1/2 cup red bell pepper, diced
• 3 Tbsp vegetable oil
• 2 Tbsp lime juice
• 1/4 tsp ground red pepper/cayenne (optional)
• 1/4 tsp each, salt and pepper
• 1/2 cup reduced-fat feta cheese (optional)
• 2 Tbsp green onions or fresh herbs (chives or
  basil, thinly sliced

Directions

1. Wash hands for 20 seconds with warm water and soap. Rinse red bell pepper and rub with a paper towel.
2. In a colander, rinse black beans and corn to remove canning liquid. This is especially important if you
   couldn’t find salt-free varieties.
3. Dice red bell pepper into bite-sized pieces.
4. In a large bowl, combine corn kernels, black beans and bell pepper.
5. In a small jar with a lid, combine vegetable oil, lime juice, and spices. Drizzle over corn-black bean-
   pepper medley and stir to mix.
6. Sprinkle cheese and sliced onions or herbs on top.

Recipe from UGA Farm Fresh and Fast