Pinto, Black and Red Bean Salad with Grilled Corn

bean salad with grilled corn
I had saved this recipe from Cooking Light long ago and finally decided to make it recently. I took the picture when I was eating leftovers the next day and sadly did not have any more avocado left, but it looked even more delicious with avocado on top! This was a great salad and very versatile. I made nachos for the fam to use to scoop it up (and help them be more excited about it) but I thought it was great plain. I had it on top of green salad the next couple days for lunches and loved it. I'm sure it's better when you actually grill the veggies they want you to, but I just broiled mine in the oven.

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

Directions:
1. Preheat the grill to medium-high heat. (I broiled ours in the oven since it was cold and rainy when I made it)
2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
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.

Amount per 2/3 cup serving...Calories: 141 Fat: 6.4g Protein: 5g Carbohydrate: 18.2g Fiber: 6.8g Cholesterol: 0.0mg Iron: 1.2mg Sodium: 211mg Calcium: 38mg

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