Zesty Corn and Bean Salad

Cooking Light 2004

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  teaspoons  vegetable oil
•  cooking spray
• 2  garlic cloves, minced
• 2 1⁄2 cups fresh corn kernels (about 4 large ears)
• 1⁄4 cup fresh lime juice (about 2 limes)
• 1  tablespoon extra virgin olive oil
• 2  tablespoons red wine vinegar
• 3⁄4 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1  cup  halved grape tomatoes
• 1  cup  diced red bell pepper
• 3⁄4 cup  diced red onion
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  minced seeded  jalapeno peppers
• 1  tablespoon  chopped fresh oregano
• 1 (19 ounce) can black beans, rinsed and drained

Directions

1. Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.
3. Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients.
4. Drizzle juice mixture over corn mixture, and toss gently to coat.