Healthy Pfizer Recipes

Fiesta Salad
by Tracey Boone, Ann Arbor, MI

Ingredients
2 16-ounce cans black beans, rinsed and drained

3 ears sweet corn, rinsed and cut off cob (you can use 1 cup of frozen corn but use fresh if you can find it – the salad is truly superior with fresh)

Your choice of any or all of the following:

• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/2 small jalapeno, minced
• 1 clove of garlic, minced
• 1/2 cup sliced black olives
• 3 green onions, sliced (green and white parts)
• 1/2 small red onion, chopped

1 16-ounce jar salsa, any variety

Juice of one lime

1/4 chopped fresh cilantro (do not substitute dried)

Salt

Cumin

Yields
3 Servings

Instructions
Toss beans, corn, and choice of chopped veggies in a large, non-reactive bowl. Add salsa to your taste – keep in mind that if the salad sits, some of the liquid will settle out. Add lime juice, cilantro, and salt/cumin to taste. Let flavors blend in the refrigerator for several hours (up to 8 hours).