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Pinto, black & red bean salad / grilled corn & avacados
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| 1 medium | white onion cut into 1/4 inch thick slices |
| 1 | jalapeño pepper |
| 1tablespoon | olive oil |
| Cooking spray | |
| 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 kidney beans rinsed and drained |
2diced peeled avacados
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. Coursley chop onion. Finely chop jalapeño,discard stem. Add corn,onion, tomatoemixture; toss we'll. add remaining 1/2 teaspoon salt, cilantro, and next 4 ingrediants( through kidney beans). To corm mixture, toss well. Top with avacados.
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