- 1 tablespoon canola oil
- 2 cups green beans, trimmed, cut into 1” pieces
- 1 1/2 cups fresh corn kernels
- 1 (16-ounce) can no salt added black beans, rinsed and drained
- 1 (15-ounce) can no salt added pinto beans, rinsed and drained
- 1 medium bell pepper, any color, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 large tomato, seeded, chopped
- 1 small jalapeño, diced (optional)
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 garlic clove, grated
- 1/4 cup olive oil
- 1 avocado, seed and skin removed, diced
- No Salt Seasoning and Pepper, to taste
Heat a large skillet up to medium-high heat, add oil. Saute green beans and corn with no salt seasoning and pepper for 3-4 minutes or until slightly softened. In a large serving bowl, add green beans and corn. Let cool for 5-6 minutes.
To the large serving bowl with the green beans and corn, add black beans, pinto beans, bell pepper, onion, cilantro, tomato, jalapeno, if using, with no salt seasoning and pepper; gently toss together. In a small bowl, whisk together the lime juice, vinegar, cumin, chili powder, garlic, olive oil, no salt seasoning and pepper. Add to bean mixture; toss well. Cover and chill for at least one hour for the best flavor. Just before serving, gently toss avocado into the salad. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute
