BACK TO RECIPES3 Bean and Roasted Corn Salad - Prep 20m, Cook (and Chill) 40m
Ingredients:
2 1/2 Cups (1 inch) cut green beans (about 1
pound)
3/4 cup fresh corn kernels (about 2 ears)
3/4 C up diced red pepper
1/2 C minced onion
1/4 cup chopped fresh cilantro
1 TBS minced seeded jalepeno
1 (16 oz) can cannellini beans or other white beans rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 TBS minced garlic
1 TBS olive oil
2 Tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp red chile sauce
Dash ground red pepper
1 cup diced seeded tomato (about 2 med)
1 cup diced avocado
Directions:
Heat large nonstick skillet to med hi heat.
Coat pan with cooking spray.
Add green beans and corn to pan, saute 3 mins until lightly browned.
Transfer green bean mixture to large bowl.
Add bell pepper and next 5 ingreds (thru black beans) to bowl, toss well.
Combine juices, vinegar, and next 7 ingreds (thru red pepper) in small bowl, stir with whisk.
Cover and chill 30 mins. Gently stir in tomato and avocado.
Serve immediately.
(yield 10 cups/svg size = 1 cup) Calories 146/ FAT 3.5g/ PROT 6.6/ CARB 23.1/ FIBER 6.9g /IRON 1.7mg)