Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
May 27, 2015 04:00PM ● Published by Cate Reynolds
This dish is so easy to make and so versatile. It’s perfect for cookouts, BBQ’s, and any other summer gathering. Only 42-minutes of hands-on time is needed. If you’re pressed for time you can always opt for frozen corn. Whole Foods has a great selection of frozen corn, such as the fire-roasted corn that I used for this recipe. However, nothing is quite as good as the sweet white corn from Diehl’s Produce.
Ingredients – Serves 12
- 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 jalapeno pepper
- 1 tablespoon olive oil
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 1 (15-ounce) can unsalted kidney beans, rinsed and drained
- 2 diced peeled avocados
1. Preheat the grill to medium-high heat.
2. Place the tomatoes in a large bowl, and sprinkle with ½ 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 for 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 onion. Finely chop jalapeno; discard stem. Add corn, onion, and jalapeno to tomato mixture; toss well. Add remaining ½ teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.
“Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado.” Cooking Light: Fresh, Fast, Food; Best Summer Recipes. Time Inc. Lifestyle Group. 2015. Print.