Wednesday, December 12, 2012

Bean, Grilled Corn, and Avocado Salad


This is one of the most filling, tasty, and pretty salads I've had in a long time!  Makes a great meal or side dish, served with some grilled chicken.  I was surprised that the avocado lasted for a few days too.  It must have been because of the lime juice and oil in the dressing!  So it makes a great left-over meal!  


Ingredients

  • 1 cup halved heirloom grape or cherry tomatoes
  • 1 teaspoon salt, divided
  • ears shucked corn
  • medium white onion, cut into 1/4-inch-thick slices
  • jalapeño pepper
  • 1 tablespoon olive oil
  • Cooking spray
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice
  • (15-ounce) can no-salt-added pinto beans, rinsed and drained
  • (15-ounce) can no-salt-added black beans, rinsed and drained
  • (15-ounce) can no-salt-added kidney beans, rinsed and drained
  • diced peeled avocados 


Preparation

  1. 1. Preheat the grill to medium-high heat.
  2. 2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
  3. 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.

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