Pinto, Black & Red Bean Salad with Grilled Corn & Avocado from Cooking Light

Chef Julian Medina says: "When I was growing up in Mexico City, my parents would throw wonderful summer barbecues. We would grill corn on the cob and mix in leftover beans & make a delicious, simple corn & bean salad." This Latin-accented three-bean & corn salad is studded with guacamole components; jalapeno, cilantro, white onion, lime & avocado.

Yield: 12 servings ( Serving Size: 2/3 cup )
Community Recipe from

Ingredients

  • 1 cup(s) heirloom grape or cherry tomatoes halved
  • 1 teaspoon(s) salt divided
  • 3 ear(s) shucked corn
  • 1 medium white onion cut into 1/4" thick slices
  • 1 jalapeno pepper
  • 1 tablespoon(s) olive oil
  • cooking spray
  • 1/3 cup(s) chopped fresh cilantro
  • 1/3 cup(s) fresh lime juice
  • 1 (15oz) can(s) no-salt-added pinto beans rinsed & drained
  • 1 (15oz) can(s) no-salt-added black beans rinsed & drained
  • 1 (15oz) can(s) no-salt-added kidney beans rinsed & drained
  • 2 avocado peeled & diced

Preparation

  1. 1. Preheat the grill to medium-high heat.
  2. 2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
  3. 3. Brush corn, onion and jalapeno evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeno 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop jalapeno; discard stem. Add corn, onion, and jalapeno to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro and next 4 ingredients, through kidney beans, to the corn mixture; toss well. Top with avocado.

  4. CALORIES: 141 FAT: 6.4g (sat.0.9g, mono.4.2g,poly.0.9g) PROTEIN: 5g
  5. CARB: 18.2g FIBER: 6.8g CHOL: 0mg IRON: 12mg SODIUM: 211mg
  6. CALC: 38mg
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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