Jalapeño chile peppers add a pleasant spice to this chilled corn salad. If you like things a bit more spicy, leave in some of the seeds from the peppers. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Combine corn and just enough water to cover in a small saucepan. Bring to boiling; reduce heat. Cover and simmer for 3 minutes; drain well.

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  • Whisk together red-wine vinegar, oil, oregano, salt, and ground pepper in a large bowl. Add corn, black beans, bell peppers, chile peppers, and scallions; toss to coat. Cover and chill for 2 to 24 hours.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

89 calories; 3 g total fat; 144 mg sodium. 15 g carbohydrates; 3 g fiber; 4 g protein;