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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. âPeople always ask for the recipe when I bring it to a potlucks,â she adds. âThe zippy dressing and mix of crunchy veggies with beans is a winning combination!â Ingredients:
2-1/2 cups cut fresh green beans |
1 cup minced fresh cilantro |
1/4 cup fat-free sour cream |
2 tablespoons lime juice |
2 tablespoons balsamic vinegar |
2 garlic cloves, minced |
1-1/2 teaspoons ground cumin |
1/4 teaspoon salt |
dash cayenne pepper |
2 cups frozen corn, thawed |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 small sweet red pepper, finely chopped |
1 small red onion, chopped |
1 can (4 ounces) chopped green chilies |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
2. For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
3. In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving. Yield: 10 servings.
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