If that doesn't scream SUMMER BARBEQUE!, I don't know what does. Except maybe this, paired with a grilled burger, potato chips, fresh fruit, and a cold beer.
Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
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 jalapeno pepper
1 tablespoon olive oil
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
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 jalapeno 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 jalapeno 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeno; discard stem. Add corn, onion, and jalapeno 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.
The only bad thing about this salad is that it's not too easy to make ahead of time, but the grilled vegetables are totally worth it. It makes a lot - definitely serves more than twelve as a side - and is best the same day, but not too shabby the next.
Notice anything different down there?? Yep, I'm now going to add nutritional information to the ol' blogaroo. Well, at least to the recipes that already have it listed... let's not get all crazy and think I can come up with this stuff on my own. Why recreate the wheel when Cooking Light does such a bang-up job?
Calories 141 | Fat 6.4g | Protein 5g | Carbs 18.2g | Fiber 6.8g | Sodium 211mg