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.
This is an old post but nowhere does it say what the serving size is in the nutrition , does anyone know
i thought this salad was delicious! i will be using the leftovers to make yummy burritos!
I would simply use Trader Joe's frozen grilled corn to make it easier! Nothing earth shattering or unique about the recipe.
Lots of flavor, great as a salad or as a dip with chips. Yum!
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.
healthy, delicious, great side dish or just by it self !
Made it for a family reunion. Big hit!
This salad is awesome. I have made it on several occasions and everyone has loved it. I have been asked for the recipe by many and they have had the same reaction by guest. In fact, I am on the site now to copy and send to someone. I have used a large bag of frozen sweet corn and grilled it when corn was not in season and it was great as well. This salad is definitely worth the effort and gets easier each time you make it.
I've made this twice this week and several people asked for the recipe. It will be one of my favorite summer recipes from now on. We have an abundance of home grown cherry size heirloom tomatoes, which of course add to the flavor. I did, however add extra Cilantro (almost an entire bunch) and roasted jalapeño as well as serranos and poblanos with most of the seeds and membranes removed. It definitely wakes up the flavor. Yes, it's a bit labor intensive, but well worth the effort!
Have served this recipe for dinner when entertaining and everyone loved it. It is a little labor intensive, but very much worth it. My husband gets headaches from jalapeno peppers so I grilled a combination of red and orange sweet peppers. I also used cannellini beans instead of the pinto just because we like them better. The flavors blend together deliciously! Enjoy!
Excellent salad! I followed the recipe exactly except for adding some cumin, chili powder and extra lime juice. I made the mistake of stirring in the avocado which made everything stick together. It tasted fine, but the presentation wasn't as nice as it should have been if the avocado was only sprinkled in top.
Great summer salad. Make an easy lunch with leftovers. I charred the corn in a large skillet, if you don't have fresh corn, a 1lb bag of frozen corn will work. Forgot to buy jalapeno, so I used smoked red pepper flakes. The avocados on top makes it so creamy. Will make again.
I thought this was a little bland - definitely needed more lime juice - I would double next time. Also all the grilled vegetables made it a pretty time consuming recipe. Overall I liked, but not sure I would make again.
This was really good! This was the perfect summer side dish. Add some grilled chicken in and you'd have an awesome main dish. A keeper!
Outstanding!!!
This was a good recipe to try especially if you are having a grill out. I unfortunately did not have a grill, so I cooked on the stove instead. even the salad. And instead of 3 beans I only had 2 but I added some cucumber in place, which made it really good! This is a recipe I would make again sometime.
Everyone has loved this recipe! The avocado did stay nice and green although I doubled the lime juice. It also makes a huge amount. Expect leftovers. Definitely a keeper.
Made this for a graduation cookout and everyone raved about it. The only change I made was adding about a tablespoon of honey to the salad when mixed to add a bit more sweetness.
Super tasty - I added about a cup of feta (which I often use like queso fresco) and served it as a main dish with tortilla chips on the side to scoop it up. Yum! Leftovers the next day were good, too - the lime kept the avocado more or less green.
Pretty good! Cooked the veggies inside under the broiler. I knew going into the recipe that it may end up a little bland, since the starch-to-spice ratio is very high. I cut back the lime juice a bit, and added ground cumin, some garlic salt and a pinch or two of chili powder to provide a richer flavor and compensate for the smokiness lost under the broiler. In the future I would include some fresh garlic and more spices. The avocado and fresh corn made the recipe - it got demolished at a Memorial Day BBQ. I will definitely be making this again - it's definitely a healthy alternative to potato salad when we're cooking outside! :)
This salad is delicious! I have already served it twice and each time everyone loved it! It is so easy to put together too. Next time I plan to add another ear of corn and some more onion. That are wonderful in the salad with the grilled flavor!
Served this with pulled pork sandwiches for a Memorial Day get-together. Very flavorful. I'm going to enjoy eating leftovers with tortilla chips. Everyone enjoyed the salad.
This was really delicious. I used only pinto beans, as that was all I had on hand, but otherwise I followed the recipe. Maybe I had a large jalapeno, but we thought it was quite spicy - although not too much so for our family. There is so much nutrition here - this will be a regular side dish, and even a main dish, for us.
This is a very good salad. The only change I made was to use fresh basil instead of cilantro, as no one in my household likes cilantro. I also cooked the vegetables inside on the grill pan. I served these along some spicy sauteed BLSL chicken breasts.
