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
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)
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 6 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.
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