Three-Bean Salad

Yesterday marked the season finale of yet another campy, vampy season of True Blood on HBO. This show is best watched with a crowd and with wine, which is just what I did. A neighbor of mine hosted a few people over for a potluck. We had barbecued chicken, ribs, pasta salad, corn on the cob and alcohol. I took this as an opportunity to make a side dish that I've been wanting to make for awhile, but it would definitely be too much for my dinner parties of 1 most nights. So here is an awesome southwestern side dish that is not only pretty easy to make, but extremely healthy. I actually didn't even use the oil called for in the recipe, but that's your call. I did just fine with a grill pan and non-stick spray.

Three-Bean Salad (serves 10-12 as a side dish)

Ingredients:

1 cup halved heirloom grape or cherry tomatoes

1 tsp salt, divided

3 ears shucked corn

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

1 jalapeño pepper

1 TB 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 diced peeled avocados

Directions:

Preheat the grill to medium-high heat.

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

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. Let vegetables stand 5 minutes.

Cut kernels from cobs. Coarsely chop onion. 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.