Ingredients
- 2 ears sweet corn
- 3 Tbsp. olive oil
- 1 lb. green beans, trimmed, cut into 1' pieces
- 1 small red bell pepper, stemmed, seeded, and diced
- 1/2 red onion, minced
- 1 Tbsp. minced seeded jalapeno chile
- 1 can (16 oz) cannellini (white kidney) beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1/4 tea. hot sauce
- 3 garlic cloves, minced
- 1 tea. ground cumin
- 1 tea. chili powder
- 1/2 tea. salt
- pinch cayenne pepper
- 2 tomatoes, seeded and diced
- 1 avocado, diced
Preparation
Step 1
Ove a small bowl, cut the kernels from the ears of corn. Scrape the remining pulp from the cobs using the dull side of the knife blade, then discard the cobs.
In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add the corn and green beans and saute until lightly browned, about 3 minutes. Transfer the bean mixture to a bowl. Add the bell pepper, onion, jalapeno, cannellini beans, black beans, and cilantro. toss well.
In a small bowl, combine the lime juice, vinegar, the remaining 1 Tbsp. olive oil, the hot sauce, garlic, cumin, chili powder, salt and cayenne. Add the lime juice mixture to the bean mixture and toss well.
Cover and refrigerate for 30 minutes. Gently stir in the tomatoes and avocado and serve.