For salad:

  • If using fresh corn, cut kernels from cobs (should have 2 cups). In a large skillet, heat oil over medium-high heat; add corn and jalapeño. Cook, stirring frequently, for 2 to 3 minutes or till corn is lightly browned.

  • Transfer corn mixture to a large bowl and cool slightly. Stir in black beans, sweet pepper, tomatoes, green onions and red onion.

For dressing:

  • In a screw-top jar combine the Italian salad dressing, cilantro or parsley, lime juice, hot-pepper sauce, garlic, salt and cumin. Cover and shake well.

  • Immediately pour dressing over the corn mixture. Cover and refrigerate salad for at least 6 hours or overnight.

  • To serve, toss lightly and transfer to a salad bowl. If you like, garnish with lettuce. Makes 8 servings.


When seeding and chopping a fresh chili pepper, protect your hands with plastic gloves; the oils in the pepper can irritate your skin. Also, avoid direct contact with your eyes. When finished with the chili pepper, wash your hands thoroughly.

Nutrition Facts

134 calories; 5 g total fat; 1 mg cholesterol; 632 mg sodium. 22 g carbohydrates; 5 g protein;