I think this was originally a Gourmet/Bon Appetite/Cooking Light...
(one of those magazines) recipe. It's delicious! Add prawns/shrimp
to it if you're not allergic to shellfish.

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On Sat, 17 Jan 2009 09:13:24 -0600, Omelet >
wrote:

>From this link:
>
><http://drbenkim.com/black-bean-tomato-corn-salad-recipe.htm>
>
>Personally, I'd serve this over a bed of shredded romaine or iceberg
>lettuce. :-) But that's just me. And I can substitute black soy beans
>and chopped baby corn to keep it lower in carbs. Read a can of baby corn
>sometime. It's high in fiber so the net carbs are actually low:
>
>Black Bean, Tomato, and Corn Salad Recipe
>By Dr. Ben Kim on January 17, 2009
>
> * Healthy Salads
>
>My wife surprised me with this delicious salad one night after a fun
>evening of playing tennis. It's best when tomatoes and sweet corn are in
>season, but it's still highly satisfying when made with frozen corn
>that's been steamed or boiled.
>
>This filling salad is rich in folate (folic acid), manganese, magnesium,
>iron, phosphorus, vitamin B1, healthy monounsaturated fatty acids, and
>lycopene.
>
>It's also an excellent source of protein, including an amino acid called
>tryptophan. Tryptophan is an essential amino acid that is helpful for
>promoting restful sleep and preventing depression.
>
>Makes about 4 servings
>
>Ingredients:
>
>One 32-ounce can black beans, drained and rinsed, or the equivalent made
>fresh
>1 cup corn kernels cooked (about 2 ears if fresh corn is available)
>2 medium size tomatoes, diced
>1 avocado, diced
>1/2 cup chopped fresh cilantro
>3 spring onions, thinly sliced (optional)
>1/4 cup extra-virgin olive oil
>1/4 cup lemon or lime juice
>Sea salt and pepper, to taste
>
>Directions:
>
>1. Whisk lime or lemon juice, cilantro, and spring onions in a large
>salad bowl.
>
>2. Continue whisking lightly while adding extra-virgin olive oil in a
>slow drizzle - whisk until the oil and lime or lemon juice appear to be
>well combined.
>
>3. Add black beans, corn, tomatoes, and avocado - gently fold all
>ingredients together.
>
>4. Let all ingredients sit for about 10 to 20 minutes to allow flavors
>to come together.
>
>5. Season with salt and pepper.
>
>Try this delightful salad on its own, along with a grain dish like rice
>or quinoa, or as a side to any other dish. Enjoy!



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West