Zesty Three-Bean and Roasted Corn Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.

Ingredients:

cooking spray

2 1/2 cups (1-inch) cut green beans (about 1 pound)

3/4 cup fresh corn kernels (about 2 medium ears)

3/4 cup diced red bell pepper

1/2 cup minced red onion

1/4 cup chopped fresh cilantro

1 tablespoon minced seeded jalapeño

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1/4 cup fresh lime juice

1/4 cup red wine vinegar

1 tablespoon minced garlic

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon red chile sauce (such as cholula)

dash of ground red pepper

1 cup diced seeded tomato (about 2 medium)

1 cup diced avocado

Directions:

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; sauté 3 minutes or until lightly browned. Transfer green bean mixture to a large bowl. Add bell pepper and next 5 ingredients (through black beans) to bowl; toss well. Combine juice, vinegar, and next 7 ingredients (through red pepper) in a small bowl; stir with a whisk. Add juice mixture to bean mixture; toss well. Cover and chill 30 minutes. Gently stir in tomato and avocado. Serve immediately.

By RecipeOfHealth.com