SALAD

Zesty Three Bean and Roasted Corn Salad

PAIR WITH SUTTER HOME PINOT GRIGIO

Ingredients

2 ½ cups cut green beans, cut into 1-inch pieces
¾ cup diced red bell pepper
½ cup minced red onion
¾ cup fresh corn kernels (cut from about 2 medium ears)
¼ 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
¼ cup fresh lime juice
¼ cup COLAVITA red wine vinegar
1 tablespoon minced garlic
1 tablespoon COLAVITA Extra Virgin Olive Oil
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ 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

1. Heat a large nonstick skillet over medium-high heat. Coat lightly with olive oil. Add green beans and corn to pan; saute 3 minutes or until lightly browned. Transfer to a large bowl. Add bell peppers, onion, cilantro, jalapeno and beans. Toss well.
2. Combine juice, vinegar and next 7 ingredients (through red pepper) in a small bowl. Stir with a whisk. Add to beans mixture and toss well. Cover and chill 30 minutes. Gently stir in tomato and avocado. Serve immediately. Makes 10 servings (serving size: about 1 cup).

Per Serving: 264 Calories (16% from fat); 5g Fat (1g Sat, 3g Mono, 1g Poly); 15g Protein; 43g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 255mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

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