Recipe Detail

Bean Salad with Corn and Avocado

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Number of Servings:


  1. 1 cups - grape or cherry tomatoes halved
  2. 1 teaspoons - salt divided
  3. 3 ears - shucked corn
  4. 1 - medium white onion cut into 1/4-inch thick slices
  5. 1 - jalapeno pepper
  6. 1 tablespoons - olive oil
  7. 1/3 cups - fresh cilantro chopped
  8. 1/3 cups - fresh lime juice
  9. 1 cans - no-salt-added pinto beans 15 oz., rinsed, drained
  10. 1 cans - no-salt-added black beans 15 oz., rinsed, drained
  11. 1 cans - no-salt-added kidney beans 15 oz., rinsed, drained
  12. 2 - avocados peeled, diced


Preheat the grill to medium-high heat.
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, lime juice and beans to corn mixture; toss well. Top with avocado.


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