This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
Cooking Light JULY 2006
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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