, drained and rinsed
, cooked and cooled ( or frozen)
red bell pepper
, trimmed and diced
1. In a large bowl, whisk together the vinegar, corn syrup, oil, salt and pepper. Add the onion and black beans.
2. Cook the corn kernels in a small saucepan of boiling salted water until tender, about 3 minutes. Remove the kernels with a slotted spoon and plunge them into an ice bath to stop the cooking process. Pat dry and add to the onion mixture.
3. Add the red pepper to the onion mixture along with the parsley. Toss well. Adjust the salt and pepper to taste.
Serving Size: about 3/4 cup
Number of Servings: 6
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B1- Thiamin
Vitamin B2 - Riboflavin