Fiesta Black Bean, Corn and Pepper Salad
A colorful summer salad that goes great with anything grilled!
Yield: 18 servings
Prep Time: 30 minutes

2 teaspoons minced fresh garlic
1/2 cup diced red onion
2 tablespoons Mazola® Corn Oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 cup diced red pepper
1 cup diced zucchini
2 cans reduced sodium black beans (15 ounces each), drained and rinsed
2 cups frozen corn
1/2 cup salsa
1 tablespoon lime juice
1-1/2 tablespoons cilantro, finely minced
3/4 cup queso fresco cheese

Sauté garlic and onion in corn oil over medium heat in a large skillet until slightly softened. Add cumin, chili powder, salt, peppers and zucchini; continue to cook and stir for 2 minutes. Add black beans and corn and continue cooking to heat through, about 3 to 5 minutes. Remove from heat and stir in salsa.

Transfer to serving dish; squeeze 2 lime wedges over mixture and stir. Garnish with remaining lime, cilantro and cheese. Serve warm or chilled