CHEF JEFF — ONE BYTE AT A TIME: Corn and Black Bean Salad

This colorful, tasty side dish would go well at a backyard barbecue.

Corn and Black Bean Salad

Several lettuce leaves

1½ cups defrosted frozen corn kernels

½ cup rinsed and drained black beans

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground pepper

Divide lettuce leaves between two plates. Mix corn and black beans together in a small bowl. Toss with dressing and add salt and pepper to taste. Spoon over lettuce leaves.

Yield: Serves 2.

Approximate nutritional analysis per serving: 180 calories, 11 percent of calories from fat), 2.2 grams fat (0.3 grams saturated, 0.6 grams monounsaturated), 1 milligrams cholesterol, 7.9 grams protein, 37.3 grams carbohydrates, 7.2 grams fiber, 10 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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