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

43 Reviews
ADD YOUR REVIEW
Oxmoor House
Hands-on Time
42 Mins
Total Time
42 Mins
Yield
Serves 12 (serving size: 2/3 cup)
By David Bonom
June 2012
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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.

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Ratings & Reviews

emc055's Review

bobo071553
July 01, 2014
N/A

Scvdiane
May 31, 2016
This is an old post but the nutrition says 141 calories but nowhere does it say what the serving size is. I would like to know this is anyone has info

emc055
May 31, 2016
This is an old post but nowhere does it say what the serving size is in the nutrition , does anyone know

sonyalipps's Review

Jenmcmicken
June 30, 2014
i thought this salad was delicious! i will be using the leftovers to make yummy burritos!

Tharavn66's Review

lhc0926
June 28, 2014
I would simply use Trader Joe's frozen grilled corn to make it easier! Nothing earth shattering or unique about the recipe.

HollySev's Review

suekay
August 09, 2013
Lots of flavor, great as a salad or as a dip with chips. Yum!

annaeliza's Review

Jcooney
July 24, 2013
N/A

53Susan's Review

Hillary
June 22, 2013
An absolute winner. We used 2 jalapeños as being grilled the peppers are milder, otherwise made as written. The flavors of the grilled veggies and the beans was a great combination. I put the avocados on the side to add to avoid smushing them and only cut was needed each time served. Great that day then wonderful as a lunch or "dip" with chips on following days. For the leftovers I may add more lime juice each time eaten as that seemed to wane after the first day. Will make again and again and serve with our 4th of July BBQ. Great protein for vegetarian guests.

TRichard's Review

po511buffy
April 26, 2013
N/A

claudia3077's Review

gvaveritt
February 25, 2013
healthy, delicious, great side dish or just by it self !
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