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

Description
A hearty bean salad with grilled corn, charred onion and jalapeno, cilantro, lime, and avocado.

Ingredients

• 1 cup halved grape or cherry tomatoes
• 1 teaspoon salt, divided
• 3 ears corn, shucked
• 1 medium white onion, sliced
• 1 jalapeno
• 1 tablespoon olive oil
• 1/3 cup chopped cilantro
• 1/3 cup lime juice
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 2 avocados, diced

Instructions

1. Sprinkle the tomatoes with half the salt and let stand 10 minutes in a large bowl.
2. Brush the corn, onion, and jalapeno with the olive oil and grill until lightly charred.
3. Cut the corn from the cob, chop the onion, and finely chop the jalapeno.
4. Add the grilled vegetables to the tomatoes.
5. Add the remaining salt, cilantro, lime juice, and all three beans and toss well.
6. Top with the avocado before serving.