1 cup halved heirloom grape or cherry tomatoes
1 teaspoon salt
3 ears shucked corn
1 medium white onion, cut into 1/4 inch-thick slices
1 jalapeno pepper
1 tablespoon olive oil
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 diced peeled avocados
HOW TO MAKE IT
Preheat grill to med-high heat.
Place the tomatoes in a large bowl, and sprinkle with 1/2 tsp of salt. Let stand 10 minutes.
Brush corn, onion, and jalapeno 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 jalapeno 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeno; discard stem. Add corn, onion, and jalapeno to tomato mixture; toss well. Add remaining 1/2 tsp salt, cilantro, and next 4 ingredients to corn mixture; toss well. Top with avocado.