Three-Bean, Avocado and Charred Corn Salad- Rose Resieman Recipe

This salad has nutrition galore and makes a great side salad or buffet dish. Often I’ll add some grilled chicken or fish and make it a main meal. Cut the avocado just before serving, or add some lemon juice to it to prevent discoloration.

8 oz green beans
1 cup canned corn kernels, drained
1 cup canned black beans, drained and
1 cup canned chickpeas, drained and
¾ cup diced red bell pepper
½ cup diced red onion
½ cup diced ripe avocado
1 ½ tsp lime or lemon zest
3 Tbsp freshly squeezed lime or lemon juice
2 Tbsp olive oil
1 tsp minced fresh garlic
1 tsp minced fresh ginger
1 tsp minced jalapeño or ½ tsp hot sauce
(or to taste)
Pinch salt and freshly ground black pepper
¹/³ cup chopped fresh cilantro, basil or parsley
1. Steam the green beans just until bright green and still crisp, about 3 minutes. Place
immediately under cold water and rinse until the beans are no longer warm. Place in
a serving bowl.

2. Spray a small non-stick skillet with cooking oil and place over medium heat. Sauté the corn, stirring frequently, until browned, approximately 8 minutes. Add to the serving bowl, along with the black beans, chickpeas, bell pepper, onion and avocado.

3. Whisk the zest, juice, oil, garlic, ginger, jalapeño, salt and pepper together in a small

4. Pour the dressing over the salad and toss to mix well. Garnish with the cilantro.
Serves 6
Prep time 15 min
Cook time 10 min

Nutritional Information per serving
Calories 180
Protein 6 g
Fat 7.4 g
Saturated Fat 0.95 g
Carbohydrates 26 g
Cholesterol 0 mg
Sodium 420 mg
Fiber 7.5 g