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Three Bean Salad With Corn Recipe

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Pinto, Black, & Red Bean Salad & Grilled Corn & Avocado Recipe ...

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: jalapeño, cilantro, white onion, lime, and avocado.

Provided by: EasyRecipesCooking.com

Total time: 42 minutes

Yield: Serves 12 (serving size: 2/3 cup)


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
⅓ cup chopped fresh cilantro
⅓ 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


  • 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, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.

Nutrition Facts:

Calories 141 calories, CarbohydrateContent 18.2 g, FatContent 6.4 g, FiberContent 6.8 g, ProteinContent 5 g, SaturatedFatContent 0.9 g, SodiumContent 211 mg


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