Zesty Three-Bean and Roasted Corn Salad Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jennifer Martinkus
This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
Ingredients
- 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 jalapeño
- 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
Instructions
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green beans and corn to pan; sauté 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.
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