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

Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado Recipe
Oxmoor House
Liven up your south-of-the-border dinners with a colorful bean salad featuring grilled corn. This Latin-accented three-bean and corn salad is studded with guacamole components: jalapeño, cilantro, white onion, lime, and avocado.

Yield:

Serves 12 (serving size: 2/3 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 42 Minutes
Total: 42 Minutes

Nutritional Information

Calories 141
Fat 6.4 g
Satfat 0.9 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 5 g
Carbohydrate 18.2 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 211 mg
Calcium 38 mg

Ingredients

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
1/3 cup chopped fresh cilantro
1/3 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

Preparation

1. Preheat the grill to medium-high heat.

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

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.

Note:

David Bonom,

June 2012
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