The Recipe

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

Name: Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
Yield: Serves 12 (serving size: 2/3 cup)
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 jalapeÃ±o 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

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

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

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Ingredients

DESCRIPTION

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: jalapeÃ±o, cilantro, white onion, lime, and avocado.

INGREDIENTS