Garden Corn and Black Bean Salad Recipe

Salad:
4 ears corn, shucked, or 2 cups frozen whole kernel corn, thawed
1 tablespoon olive oil
1 jalapeño 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, halved
4 green onions, cut on the diagonal into ½-inch pieces (green part only)
½ cup chopped red onions

Dressing:
¾ cup bottled reduced-calorie Italian salad dressing
2 tablespoons chopped cilantro, or parsley
2 tablespoons lime juice
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon Tabasco sauce
¾ teaspoon salt

1. To prepare salad, cut kernels off ears of corn. Heat olive oil in a large skillet over medium-high heat. Add corn and jalapeño. 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.
2. To prepare dressing, combine bottled dressing, cilantro, lime juice, garlic, cumin, Tabasco and salt 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.
3. To serve, toss lightly and transfer to a salad bowl lined with lettuce leaves, if desired. Serves 8.

Nutritional facts per serving: 140 calories, 7g fat, 4g protein, 17g carbohydrates, 4g fiber, 670mg sodium.