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Rating: 5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
10 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

146 calories; calories from fat 33%; fat 5.3g; saturated fat 0.6g; mono fat 3g; poly fat 0.7g; protein 6.6g; carbohydrates 23.1g; fiber 6.9g; iron 1.7mg; sodium 233mg; calcium 64mg.
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