Healthy Recipe: Three-Bean Salad with Grilled Veggies

Happy Tuesday! I hope you had a great holiday weekend. Mine was filled with a lot of food, including this delicious three-bean salad from Cooking Light magazine.

Ingredients 


1 cup halved heirloom grape or cherry tomatoes
1 teaspoon salt, divided
3 ears shucked corn
1 medium white onion, cut into 1/4-inch-thick slices
1 jalapeño pepper
1 tablespoon 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 black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
2 avocados, peeled and diced

To make:


1. Preheat the grill to medium-high heat.
2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
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.
4. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem.
5. 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.

This is a vegetarian recipe, but I added sliced grilled chicken to it to take it from side dish to dinner.  My fiance and I both loved the finished product. Paired with a cold drink (margaritas, anyone?), it's perfect for your summer picnics and BBQs.

What was the best thing you ate this holiday weekend?

- Rachel