Zesty Three-Bean And Roasted Corn Salad

• 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 jalapeno
• 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

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; saute 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.

cooking spray, green beans, fresh corn kernels, red bell pepper, red onion, fresh cilantro, seeded jalapeufo, cannellini beans, black beans, lime juice, red wine vinegar, garlic, olive oil, ground cumin, chili powder, salt, red chile sauce, ground red pepper, tomato, avocado

Taken from www.myrecipes.com/recipe/zesty-three-bean-roasted-corn-salad (may not work)