Black Bean, Corn, Green Grape, and Avocado Salad

This salad was amazing! The combination of the sweet and savory was refreshing and light tasting. I served this as a side dish with Chicken Chili Enchiladas. This would be a nice main course for a lunch, too. This recipe comes from the book "Eating in Color" by Frances Largeman-Roth. I have enjoyed every recipe I have tried from this book so far. I hope you like this one too!

serves 6 ( about 1 c. = 4 points +)

• 1 tsp. grated lime zest
• 2 T. fresh lime juice
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 ( 15 oz) can black beans, drained and rinsed
• 1 mango, diced
• 1 avocado, diced
• 1/3 c. frozen corn kernels, thawed
• 1/2 jalapeno pepper, seeded and finely chopped
• 1/2 c. green grapes, quartered

In a small bowl, combine the lime zest, juice, salt and cayenne pepper. Add the beans and stir to coat.

In a large bowl. combine remaining ingredients. Add beans and gently toss to combine. Serve at room temperature.