Black Bean Salad

• 1 can black beans, thoroughly rinsed, and drained
• 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
• 1/2 cup chopped green onions or shallots
• 3 fresh plum tomatoes, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice
  
• 1 tablespoon olive oil
• 1/2-1 teaspoon sugar (to taste)
• salt and pepper

1. In a large bowl, combine the beans, corn, onions, tomatoes, avocado, cilantro, basil, lemon juice and olive oil. Add sugar and salt and pepper to taste. Chill before serving.

I usually serve this over couscous or brown rice for a simple dinner but it would also make a good side dish alongside a Mexican or Tex-Mex main dish. Makes 6-8 servings.

Per serving: 216 calories, 8 grams of fat, 0mg cholesterol, 8mg sodium, 628mg potassium, 31.2 grams carbohydrates, 10.2 grams dietary fiber, 8.8 grams of protein.