Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

 

Ingredients

Ingredient Checklist

• 1 cup halved heirloom grape or cherry tomatoes
• 1 teaspoon salt, divided
• 3 ears shucked corn
• 1 medium white onion, cut into 1/4-inch-thick slices
• 1 jalapeño pepper
• 1 tablespoon olive oil
• Cooking spray
• ⅓ cup chopped fresh cilantro
• ⅓ cup fresh lime juice
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2 diced peeled avocados

Directions

Instructions Checklist

• Step 1

  Preheat the grill to medium-high heat.

• Step 2

  Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.

• Step 3

  Brush corn, onion, and jalapeño evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeño 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.