Zesty Three-Bean and Roasted Corn Salad

Zesty Three-Bean and Roasted Corn Salad Recipe
This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.

Yield:

10 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 33 %
Fat 5.3 g
Satfat 0.6 g
Monofat 3 g
Polyfat 0.7 g
Protein 6.6 g
Carbohydrate 23.1 g
Fiber 6.9 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 233 mg
Calcium 64 mg

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

Preparation

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.

Note:

Jennifer Martinkus,

July 2006
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