Southwestern Corn Salad

I made this to go with steaks for dinner one night a few weeks ago. SO YUMMY! Even the kids gobbled it up using Baked Tostitos scoops! It’s all good as an appetizer, late night snack, on chicken, by itself…..well, you get the picture. In the famous words of DJ Lance from Yo Gabba Gabba: “Try it! You’ll like it!”

If you want it to be spicy, don’t remove all the seeds from the jalapeno!

Points Value: 2
Prep: 12 minutes

Serve this colorful vegetable salad alongside grilled chicken, steak, or fish. If you’d rather chop the bell peppers yourself, you’ll need about 2 medium peppers.

3 Tbsp fresh lime juice
2 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh cilantro (I used A LOT more because I love it)
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) container of prechopped red, yellow, and green bell peppers
1 1/4 cups frozen baby gold and white corn, rinsed and drained (I used a can of corn)
1/3 cup of sliced green onions
1 diced peeled avocado
1 jalapeno pepper, seeded and minced

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add black beans and remaining ingredients; toss gently to combine. Serve immediately.
Yield: 8 servings (serving size about 1/2 cup).

Per serving: Calories 133; Fat 7.6g; Protein 3.5g; Carbs 14.7g; Fiber 4.9g; Cholesterol 0 mg; Iron .9mg; Sodium 282 mg; Calcium 22 mg.

Source: Weight Watchers 20 Minute Recipes

Tags: appetizer, avocado, black beans, cilantro, corn salsa, dip, easy recipe, jalapenos, onions, snack, topper, Weight Watchers, WW recipe

Category: Appetizer, Christy, EAT IT, Side Dish