I made this bean salad as a side for dinner. It was wayyyyy more than our family of four could eat in a sitting, but everyone devoured it with a smile. And healthy food that everyone eats makes mama happy. This would be a great dish to bring to a barbecue, especially on a holiday weekend like this one!
If you're going to transport it you may want to wait until you get where you're going and then top it with the avocados so they stay fresh and green looking. The lime in the recipe will only take them so far :)
Happy Memorial Day, friends. And to our fellow military families (yes, we're one too!), thank you for your sacrifice.
Pinto, Black and Red Bean Salad with Grilled Corn and Avocado
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
Preparation
1. Preheat the grill to medium-high heat.
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.
