Black Bean and Corn Salad

• One 16- to 20-ounce can black beans, drained and rinsed
• 3 to 3 1/2 cups cooked fresh or frozen corn kernels, thawed
• One 6-ounce jar roasted red peppers, drained and cut into strips
• 2 medium celery stalks, diced
• 1/3 cup natural low-fat vinaigrette (try a raspberry vinaigrette for a nice flavor twist)

1. Combine the ingredients in a serving container and toss well.
2. Serve at once or refrigerate until needed.
3. Black Bean and Corn Salad (this page)
4. Cranberry Slaw (page 37)
5. Greek-Flavored Potato Salad (page 56)
6. Fruited Bulgur Salad (page 48)
7. Pasta and Broccoli Salad (page 58)
8. Tropical Fruit Medley (page 244)
9. Calories: 190
10. Total Fat: 2g
11. Protein: 6g
12. Carbohydrate: 35g
13. Cholesterol: 0mg
14. Sodium: 329mg

black beans, corn kernels, red peppers, celery stalks, natural lowfat

Taken from www.epicurious.com/recipes/food/views/black-bean-and-corn-salad-372743 (may not work)