Ingredients
2-1/2 cups cut fresh green beans1 cup minced fresh cilantro1/4 cup fat-free sour cream2 tablespoons lime juice2 tablespoons balsamic vinegar2 garlic cloves, minced1-1/2 teaspoons ground cumin1/4 teaspoon saltDash cayenne pepper2 cups frozen corn, thawed1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 small sweet red pepper, finely chopped1 small red onion, chopped1 can (4 ounces) chopped green chiles1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup shredded reduced-fat cheddar cheese
Preparation
Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chiles and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
