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!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

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.

````````````````````

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

sf wrote:
> 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.
>
> ````````````````````
>
> 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 have been making one very similar to that recipe for years. I didn't
even know one needed a recipe to make it :-)

Janet Wilder wrote:
> sf wrote:
>> 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.
>>
>> ````````````````````
>>
>> On Sat, 17 Jan 2009 09:13:24 -0600, Omelet >
>> wrote:
>>
>>> From this link:
>>> <http://drbenkim.com/black-bean-tomato-corn-salad-recipe.htm>
>>>
>>> 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 have been making one very similar to that recipe for years. I didn't
> even know one needed a recipe to make it :-)

When I make this, I use jalapeno and sugar. When you combine the lime
juice, jalapeno and sugar, it tastes pretty good.

Becca

In article >,
sf > wrote:

> 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.

GOOD sounding idea. Thanks!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous