Kidney Bean, Corn and Tomato Salad

3 tablespoons fat-free, lower-sodium chicken broth

¾ teaspoon cornstarch

6 tablespoons fresh-squeezed lemon juice

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon fresh-ground black pepper

teaspoon (or to taste) cayenne pepper

2 cans (15 ounces each) kidney beans, drained and rinsed

2 cups frozen corn kernels (thawed)

2 plum tomatoes, seeded and chopped

2 green onions (white and green parts), minced

4 tablespoons minced fresh parsley (Italian flat leaf, preferred)

12 bibb or Boston lettuce leaves, rinsed, spun dry and chilled

In a small saucepan, whisk cornstarch into chicken broth and place pan over medium-high heat. While stirring, bring broth to a boil; boil for 15 seconds or until slightly thickened. Remove from heat and seat aside to cool.

In a medium glass or stainless-steel mixing bowl, whisk together lemon juice, oil, cooled thickened chicken broth, salt, pepper and cayenne. With a rubber spatula, stir and fold kidney beans, corn, tomatoes, green onions and parsley into dressing. Refrigerate for at least 30 minutes or until chilled.

Line six salad plates with lettuce leaves and divide salad among them. Serve immediately.

Serves six.

Nutrition values per serving: 261 calories (12.2 percent from fat), 3.5 g fat (0.6 g saturated), 45.6 g carbohydrate, 10 g fiber, 14.7 g protein, 0 cholesterol, 560 mg sodium.

SaltSense: Omitting the added salt reduces sodium content to 366 milligrams per serving.