Summer Bean and Corn Salad
Full of summer flavor and great with grilled entrees.

Servings: 10 (one cup servings)

• Cooking spray
• 2 1/2 cups fresh green beans, cut into 1-inch) pieces
• 3/4 cup fresh corn kernels (about 2 ears)
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped red sweet onion
• 1/4 cup minced fresh cilantro
• 1 tablespoon minced fresh jalapeño (seeded and membranes removed)
• 1 - 16 ounce can white navy beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained

• 1 cup diced seeded tomato (about 2 medium)
• 1 cup diced avocado

• 1/4 cup fresh lime juice
• 1/4 cup rice wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Cholula hot sauce
• Dash of ground black pepper

Heat a large skillet (preferably nonstick) over medium-high heat. Coat pan with cooking spray. Add green beans and corn to skillet and sauté three minutes or until lightly browned. Transfer green bean mixture to a large serving bowl. Add bell pepper, onion, cilantro, jalapeno and both drained beans to bowl and toss. Combine juice, vinegar, , garlic, oil, cumin, chili powder, salt, hot sauce and black 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.

Per Serving: 162 Calories; 5g Fat (25.3% calories from fat); 1g Saturated Fat; 7g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 441mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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