Rating: 4.5 stars
36 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light June 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
42 mins
total:
42 mins
Yield:
Serves 12 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to medium-high heat.

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

  • 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.

Nutrition Facts

141 calories; fat 6.4g; saturated fat 0.9g; mono fat 4.2g; poly fat 0.9g; protein 5g; carbohydrates 18.2g; fiber 6.8g; iron 1.2mg; sodium 211mg; calcium 38mg.
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