A colorful healthy salad to ring in the summer. This salad was inspired by Cooking Light’s Summer Salad slide show. I don’t own a grill, so I adapted the recipe to accommodate my NYC apartment lifestyle.
A delight on its own with some fresh ground pepper.
Perfect with feta (or cotija) stuffed into lightly fried corn tortilla tacos. Or simply pair the salad with tortilla chips for a crunchy appetizer or snack.
This also makes a nice little side dish to accompany some heart-healthy salmon (I purchased my salmon already grilled and cooked at Whole Foods).
3 Bean Summer Salad With Corn, Tomato, Avocado, & Lime
makes 12 servings (serving size: 2/3 cup)
If you have a grill, you can grill your onion, corn, and jalepeno (click on the link to the Cooking Light recipe). If you do not have a grill, follow my directions below
1 pint cherry or grape tomatoes, halved
1 teaspoon salt, divided
1 jalapeno, minced
1/2 of a large onion
3 ears of corn, shucked from the cob
1/3 cup cilantro, chopped
1/3 cup lime juice
1 can pinto beans, no salt added, drained and rinsed
1 can black beans, no salt added, drained and rinsed
1 can kidney beans, no salt added, drained and rinsed
2 avocados, peeled and diced
olive oil, for sauteeing
Place the sliced tomato halves in a large bowl. Add 1/2 teaspoon of salt, mix, and let this sit while you prepare the rest of the salad.
In a large saute pan, heat some olive oil. Add the onion and saute for about 5-7 minutes. Add the jalapeno and corn and saute for another 5-7 minutes.
Add the corn mixture to the bowl of tomatoes and toss with the remaining 1/2 teaspoon of salt. Add the beans, cilantro, lime juice, and avocado. Grind some fresh pepper over the top and enjoy.