ZESTY THREE BEAN SALAD WITH ROASTED CORN
 
2 1/2 CUPS CUT GREEN BEANS
3/4 CUP FRESH CORN KERNELS
3/4 CUP DICED RED BELL PEPPER
1/2 CUP MINCED RED ONION
1/4 CUP CHOPPED CILANTRO
1 TABLESPOONFUL MINCED JALAPENO
1 16OZ CAN WHITE BEANS RINSED
1 15OZ CAN BLACK BEANS RINSED
1/4 CUP LIME JUICE
1/4 CUP RED WINE VINEGAR
1 TABLESPOONFUL MINCED GARLIC
1 TABLESPOONFUL OLIVE OIL
2 TEASPOONSFUL GROUND CUMIN
1 TEASPOONFUL CHILI POWDER
1/2 TEASPOONFUL SALT
1/8 TEASPOONFUL GROUND RED PEPPER
1 CUP DICED TOMATO

1. USING A LARGE SKILLET OVER MEDIUM HIGH HEAT, SAUTE GREEN BEANS AND CORN UNTIL LIGHTLY BROWNED. TRANSFER TO LARGE BOWL. STIR IN BELL PEPPER, RED ONION, CILANTRO, JALAPENO, WHITE BEANS AND BLACK BEANS.
2. USING A SMALL BOWL, WHISK LIME JUICE, VINEGAR, GARLIC, OLIVE OIL, CUMIN, CHILI POWDER, SALT, AND RED PEPPER.
3. ADD JUICE MIXTURE TO BEAN MIXTURE AND TOSS. COVER AND CHILL.
4. GARNISH WITH DICED TOMATO AND SERVE.