Southwestern Black Bean Salad

Serves 4 • Gluten Free

• 1 (15½-ounce) can black beans, rinsed and drained
• 1 red onion, finely chopped
• 1 cup chopped roasted red pepper
• ½ cup thawed frozen corn kernels
• ½ cup chopped fresh cilantro
• 4 scallions, thinly sliced
• 1 jalapeño pepper, seeded and minced
• 4 teaspoons lime juice
• 4 teaspoons olive oil
• 2 garlic cloves, minced
• ¼ teaspoon salt
• Pinch black pepper

Toss together all ingredients in serving bowl until mixed well. Serve at once or cover and refrigerate up to 2 days.

Per serving (about 1½ cups): 163 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 393 mg Sod, 25 g Total Carb, 6 g Sugar, 6 g Fib, 5 g Prot, 45 mg Calc. PointsPlus value: 4

Cook’s Note

During the summer months when fresh corn is readily available and very tender, you can use raw corn instead of the frozen corn in this salad.

Minted Tabbouleh

Serves 4

• 1 cup bulgur
• 1 cup boiling water
• 1 large tomato, halved, seeded, and chopped
• 2 mini (Persian) cucumbers, diced
• 2 celery stalks, diced
• ½ cup chopped fresh mint
• ½ cup chopped fresh parsley
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ⅛ teaspoon black pepper

1 Put bulgur in large bowl. Pour boiling water over and let stand until water is absorbed, about 30 minutes.

2 Add all remaining ingredients to bulgur; toss to mix well. Transfer to serving bowl. Serve at once or cover and refrigerate up to 2 days.

Per serving (about ½ cup): 181 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 338 mg Sod, 33 g Total Carb, 2 g Sugar, 9 g Fib, 6 g Prot, 72 mg Calc. PointsPlus value: 4

Cook’s Note

In the summer when tomatoes are at their most flavorful, use 2 instead of 1 in this salad.