I just borrowed Kristin's Biggest Loser cookbook and this is the first recipe I tried. Super yummy! I am serving it with tortilla chips as a snack and I may try it over grilled chicken and rice for dinner.
1 - 15 oz can of low sodium black beans
1 - 15 oz can of low sodium corn
3/4 c fresh pico de gallo
2 tbl chopped fresh cilantro
1 1/2 tbl red wine vinegar
1 tsp cumin
salt and pepper to taste
1. Drain the corn and black beans and rinse with cool water.
2. Add all the ingredients in a large bowl and mix.
3. Allow to chill at least 2 hours, preferably overnight.
