Zesty Two-Bean Salad

This is delicious hot or cold and is a nice accompaniment to ribs.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  cup fresh corn kernels or 1  cup frozen corn kernels
• 1 (15 1/2ounce) can black beans, rinsed and drained
• 1 (15 1/2ounce) can red kidney beans, rinsed and drained
• 1⁄3 cup  bottled oil-and-vinegar  salad dressing (I use Newman's Own)
• 1  tablespoon lemon juice
• 1⁄2 teaspoon salt
• 2  small celery ribs, diced (about 2/3 cup)
• 2  scallions, sliced
• 2  tablespoons  chopped fresh cilantro
• 1⁄3 cup  crumbled monterey jack pepper cheese (2 oz.)

Directions

1. Coat a large non-stick skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until lightly browned, 5 minutes. Add beans; cook, stirring occasionally, until heated through for 2 minutes. Remove from heat and cool slightly.
2. Meanwhile, in a large serving bowl, whisk together dressing, lemon juice and salt until well blended. Add celery, scallions, cilantro and warm corn mixture; toss well. Add cheese and toss gently.