Tomato Corn Black Bean Salad

 

 

My local produce market had beautiful tomatoes and corn today that inspired this simple salad.  No fat, low-calorie, high fiber, fresh summer deliciousness

I recently learned a very easy way to cook fresh corn that produces great results every time. 

Boil the water first.  Add the corn.  Cover the pot and turn off the heat.  Turn on the timer for 20 minutes.  Drain and enjoy.

Many thanks to my friend, Chef Glenn for teaching me this.  He also has a food blog with some great recipes and tips  http://www.chefs-notebook.com/
 

1 15 ounce can black beans, drained
1 1/2 cups diced sweet onion (I used a 1/2 of a large Vidalia)
1 1/4 cups sweet red pepper (about 1 medium)
4 cups chopped fresh tomatoes
3 cups cooked corn cut from the cob
1/3 cup chopped cilantro
1/4 cup fresh squeezed lime juice
1 teaspoon sea salt
1/2 teaspoon cumin
dash of black pepper
dash of cayenne pepper (a few dashes for me)

Mix it all together and enjoy.
Makes 9 cups with 111 calories per cup.