Grilled Corn & 3 Bean Salad

Recipe printed from chiknpastry.com

Grilled Corn & 3 Bean Salad
Adapted from Cooking Light, June 2012; serves ~12

time commitment: 30 minutes

ingredients
1 c halved heirloom cherry tomatoes
1 t salt, divided
3 ears shucked corn
1 medium white onion, cut into 1/4-inch-thick slices
2 jalapeño peppers
1 T olive oil
Cooking spray
1/3 c chopped fresh cilantro
1/3 c 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
1/2 c queso fresco 

instructions
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 jalapeños 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 jalapeños 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs (if you're smart, you'd do this over a bundt pan so corn doesn't fly everywhere). 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 and queso fresco.

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