Bean Salad with Corn and Avocado Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - grape or cherry tomatoes
  • 1 teaspoons - salt
  • 3 ears - shucked corn
  • 1 - medium white onion
  • 1 - jalapeno pepper
  • 1 tablespoons - olive oil
  • 1/3 cups - fresh cilantro
  • 1/3 cups - fresh lime juice
  • 1 cans - no-salt-added pinto beans
  • 1 cans - no-salt-added black beans
  • 1 cans - no-salt-added kidney beans
  • 2 - avocados
  • Directions:

    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.

    Brief Description

    Zesty bean salad peppered with tomatoes, grilled corn, avocados, and jalapenos.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 15 min


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    Posted On:

    August 8, 2013

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