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  • Rhiannon Lear

    Pinto, Black, and Red Bean Salad with Grilled Corn & Avocado. Preheat the grill to medium-high heat. Place 1 c halved heirloom grape or cherry tomatoes in a large bowl and sprinkle with 1/2 tsp salt. Let stand 10 mins. Brush 3 ears of shucked corn, 1 med white onion cut into 1/4 in chunks, and 1 jalapeño pepper evenly with oil. Place veggies on grill rack coated with cooking spray. Grill corn for 12 mins or until lightly charred, turning after 6 mins. Grill onion and jalapeño 8 mins or until lightly charred, turning after 4 mins. Let veggies stand 5 mins. Cut corn from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add 1/2 tsp salt, 1/3 c chopped fresh cilantro, and 1 15oz can no salt added pinto beans drained and rinsed, 1 15oz can no salt added black beans drained and rinsed, and 1 15oz can no salt added kidney beans drained and rinsed. Toss well. Top with 2 diced avocados.

  • Marilyn Lopera

    Summer Salad Recipes! Pictured: Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado Recipe

  • Pat Shaw

    Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado Recipe - from Cooking Light

  • Jennifer de Vries

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

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