Triple Bean Salad with Roasted Corn and Avocado


1 cup halved grape tomatoes

1 teaspoon salt, divided

3 ears shucked corn, cut

1 medium white onion, cut into 1/4-inch-thick slices

2 cloves garlic

1 tablespoon minced jalapeño pepper

1 tablespoon olive oil

Cooking spray

1/3 cup chopped fresh cilantro

2 limes

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

1 diced peeled avocados

1 cup crumbled queso fresco


Preheat the oven to broil.

Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.

Cut kernels from cobs and cut onion into slices and add peeled garlic. Brush corn, onion, and garlic evenly with oil. Cook vegetables under the broiler for about 8 minutes. Let vegetables stand 5 minutes. 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 and crumbled queso fresco .

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