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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Light & Tasty. Ingredients:
2 1/2 cups cut fresh green beans |
1 cup minced fresh cilantro |
1/4 cup sour cream |
2 tablespoons lime juice |
2 tablespoons balsamic vinegar |
2 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1/4 teaspoon salt |
1 dash cayenne pepper |
2 cups frozen corn, thawed |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 small sweet red pepper, finely chopped |
1 small red onion, chopped |
1 (4 ounce) can chopped green chilies |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/2 cup shredded cheddar cheese |
Directions:
1. Cook beans 3-5 minutes in boiling water until crisp tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt, and cayenne.
3. In a large serving bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies, and olives.
4. Add cheese and dressing; toss gently to coat.
5. Cover and refrigerate until serving.
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