Ingredients

2 cups fresh or frozen (thawed) corn kernels
4 tablespoons sweet red pepper, diced
2 teaspoons serrano chili, diced
Pinch of sugar
3/4 cup water
2 cups cooked black beans (1 16 oz. can, rinsed)
1/2 cup light fish stock or clam juice
4 tablespoons Roma tomatoes, diced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
4 tablespoons fresh basil, julienne
Juice of 1 lime

Directions

Cook corn, pepper, serrano and sugar together with water for 2-3 minutes. Add beans, stock and tomatoes; cook until warmed through. Add vinegar and oil and cook over low heat for 2 minutes. Remove from heat; add lime juice and basil immediately before serving. Perfect accompaniment for poultry or fish.

Each 1/4-cup serving contains 64 calories; 2 gm fat; 96 mg sodium; 0 mg cholesterol.