Corn and Black Bean Salad

• 2 cups fresh corn kernels (about 4 ears)
• 1 cup diced red bell pepper (about 1 large)
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 2 teaspoons canola oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon freshly ground black pepper
• Dash of salt

Combine corn, bell pepper, onions, cilantro, and beans in a medium bowl.

Combine vinegar and remaining ingredients in a small bowl. Drizzle vinegar mixture over corn mixture; toss well. Cover and chill 30 minutes.

Serves 10 (1/2 c.); 74 calories.

VERDICT:  I used up some leftover corn-on-the-cob instead of raw corn and part of a white onion instead of green.  We ate some of it with corn chips and I had leftovers plain for lunch.  Superfast, healthy and good.  Keep!