Southwestern Black Bean Salad

Here is the recipe for the Southwestern Black Bean Salad that I usually bring along to the Loungeabout. It's been reprinted without permission from the Weight Watchers New Complete Cookbook.

The recipe below makes 4 servings. I usually double it for a large group.

One 16 ounce can black beans, rinsed and drained
1 cup diced roasted red pepper
1/2 cup cooked corn kernels
1 red onion, finely chopped (when I double the recipe, I still use only one onion for the Lamons -Pete)
1/2 cup chopped cilantro
4 scallions, thinly sliced
1 jalapeno pepper, seeded, deveined, and finely chopped
4 teaspoons fresh lime juice
4 teaspoons olive oil
2 garlic cloves, finely chopped
Salt and freshly ground pepper, to taste

In large mixing bowl, combine all the ingredients; toss to combine. Let stand, covered, until the flavors are blended, at least 1 hour.

Per serving: 182 calories, 6 g total fat, 1 g saturated fat, 0 cholestorol, 356 mg sodium, 26 g total carbohydrate, 8 g dietary fiber, 8 g protein, 52 mg calcium
Points per serving: 3