Tri-Bean and Roasted Corn Salad
Total Time:
38 min
5 min
30 min
3 min
10 servings

This favorite southwestern recipe combines beans with sweet summer corn and red bell peppers for a delightful and colorful side dish or main dish.

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1 tsp extra-virgin olive oil
2 1/2 cups (1-inch) cut organic green beans (about 1 pound)
1 cup fresh organic corn kernels (about 2 ears)
3/4 cup diced organic red bell pepper
1/2 cup minced red onion or sweet onion
1/4 cup chopped fresh organic cilantro
1 1/4 tbsp minced seeded jalapeño
1 (16-ounce) can organic cannellini beans or other white beans, rinsed and drained
1 (15-ounce) can organic black beans, rinsed and drained
1/4 cup fresh lime juice 1/2 tsp lime zest
1/4 cup red wine vinegar
1 tbsp minced garlic
1 tbsp extra-virgin olive oil
2 tsp ground cumin
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp red chile sauce (such as Cholula)
Dash of ground red pepper
1 cup diced seeded organic tomato (about 2 medium)
1 cup diced avocado


1. Heat a large nonstick skillet over medium-high heat. Coat pan with oil. Add green beans and corn to pan; sauté for about 3 minutes or until lightly browned. Transfer green bean mixture to a large bowl.
2. Add bell pepper and next 5 ingredients (through black beans) to bowl; toss well.
3. Combine juice, zest, vinegar, and next 8 ingredients (through red pepper) in a small bowl; stir with a whisk. Add juice mixture to bean mixture; toss well.
4. Cover and chill 30 minutes.
5. Gently stir in tomato and avocado. Serve immediately.
Not only is it fit, but it's scrumptious too! Enjoy!

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