Zesty Three-Bean and Roasted Corn Salad

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

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 33%
  • Fat: 5.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.6g
  • Carbohydrate: 23.1g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 233mg
  • Calcium: 64mg

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

  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.
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