Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

Name: Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 12
Cuisine: Global
Ingredients: 2 diced peeled avocados; 425 grams no-salt-added black beans, rinsed and drained; 237 milliliters halved heirloom grape or cherry tomatoes; 3 ears shucked corn; 79 milliliters chopped fresh cilantro; 1 jalapeño pepper; 425 grams no-salt-added kidney beans, rinsed and drained; 79 milliliters fresh lime juice; 1 Tbsp olive oil; 425 grams no-salt-added pinto beans, rinsed and drained; 1 teaspoon salt, divided; 1 medium white onion, cut into 1/4-inch-thick slices

Need a gluten free and vegan side dish? Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado could be a super recipe to try. One serving contains 193 calories, 8g of protein, and 7g of fat. This recipe serves 12. It will be a hit at your The Fourth Of July event. Head to the store and pick up no-salt-added beans, cherry tomatoes, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 42 minutes.

Instructions

Preheat the grill to medium-high heat.

Equipment you will use

Grill

Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt.

Ingredients you will need

Tomato

Salt

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Bowl

Let stand 10 minutes.

Brush corn, onion, and jalapeo evenly with oil.

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Onion

Corn

Cooking 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 jalapeo 8 minutes or until lightly charred, turning after 4 minutes.

Ingredients you will need

Cooking Spray