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