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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
2 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 4g 8% DV; carbohydrates 15g 5% DV; dietary fiber 3g 12% DV; fat 3g 5% DV; sodium 144mg 6% DV.