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)

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.

Nutritional Information

Calories:

146 (33% from fat)

Fat:

5.3g (sat 0.6g,mono 3g,poly 0.7g)

Protein:

6.6g

Carbohydrate:

23.1g

Fiber:

6.9g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

233mg

Calcium:

64mg