This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
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
How to Make It
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.
We make this often. I tend to brown the corn and beans a bit more than the recipe calls for. One of these days I'll try to do it on the grill in our saute basket. Anyway, this makes plenty to feed a crowd. Great to take to a BBQ or dinner party.
My family loved this recipe. My husband finished dinner and immediately got a container to put a serving in the refrigerator for lunch. The major change I made was to use french beans (haricot vert) which seem more grown-up to us. It was incredible. I also used Full Circle organic beans which have less sodium than other canned beans. Because we like a little more zing in New Orleans, I added a whole, large jalapeno instead of 1 tablespoon.
This salad was very good. I made it without the green beans, because I am a grown-up who doesn't like green beans. Otherwise, I followed recipe exactly. Both my husband and I loved it. Served it with Ancho Pork Medalions (CL, August 2010). Very good together. Similar flavors but with enough differences to compliment. Will definately make both recipes again. The only drawback is that it makes so much we will be eating it all week. At least we really liked it!
I have made this on several occasions. I use whole grape tomatoes and leave the avocado on the side so the dish will last several days. This is great for potlucks or big family dinners as it makes a very large salad. I love the crunch of the green beans combined with the corn and other flavors.
This is one of my favorite salads! I've made it a few times over the years. I only wish it didn't have so many ingredients or seemed so expensive. It is definitely worth it on occasion, however. It's got a lot of flavor, and I love crunchiness in my vegetables like the beans bring in this recipe. I use frozen corn kernels, and they work just fine. It's a great vibrant side dish if you wish to impress some lunch or dinner guests.
We are all over this recipe. Made it for a Labor Day lunch with family.Used green onion instead of red, eliminated the jalapeno, avocado and cilantro. Sauteed the green beans and corn 5 minutes or so and they were still al dente. Maybe a touch more salt would be nice but the recipe is amazing. Will take the hint and try zucchini sometime.
Delicious room temp salad to serve with anything spicy! I omitted the avocado, jalapeno, cilantro, tomatoes, and green beans, substituting zucchini and parsley - basically using what I had in the kitchen. I will definitely make it again.
Very Good!! I made it without the green beans and just toasted drained unsalted canned corn instead of using fresh, but it tasted wonderful! If you have ever made Texas Caviar or New Years Caviar/Dip (black eyed peas) the taste is similar. The prep (mincing vegetables) is a little tedious, but well worth it and all the other steps are simple! I served it with healthy au gratin potatoes and Citrus Chicken. It would be a great potluck dish or summer picnic side as other people have said. Also, I only used half the amount of avocado and tomato and left them out as toppings since we wouldn't finish the whole bowl at a family meal.
Fantastic, cooling salad! Made it with just black beans and green beans, and it was even better the next day. Thought the green beans should have been either blanched or cooked longer, but the varying textures and bright acidity in the salad married well. I can't wait to make this with in-season produce in the summer.
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