Get ready to experience a flavor explosion with this mouthwatering Pinto Black and Red Bean Salad that's about to become your new obsession! Imagine a vibrant, colorful dish that combines the smoky sweetness of grilled corn, the creamy richness of avocado, and the hearty goodness of beans - all perfectly balanced with a zesty lime kick. This isn't just a salad; it's a culinary adventure that will transport you straight to the heart of Mexican cuisine, bringing restaurant-quality flavors right to your dinner table in just 20 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can pinto beans, rinsed
- 1 can black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn, grilled
- 1/4 cup red onion, diced
- 3 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of pinto beans, 1 can of black beans, 1 cup of cherry tomatoes, 1 avocado, 1 cup of grilled corn, 1/4 cup of red onion, 3 tablespoons of lime juice, salt, and pepper.
- Open the cans of pinto and black beans, and rinse them thoroughly under cold water in a colander to remove any excess sodium and canning liquid. Allow them to drain well.
- While the beans are draining, prepare the other fresh ingredients. Rinse the cherry tomatoes under cold water, then slice them in half. Set aside.
- Dice the avocado carefully, removing the pit and cutting the flesh into cubes. To make this easier, you can score the avocado flesh with a knife and then scoop it out with a spoon.
- If you haven't already grilled the corn, you can do so now. Preheat a grill or grill pan over medium-high heat. Place the corn on the grill and cook for about 10 minutes, turning occasionally, until charred and cooked through. Once done, remove from heat and let it cool slightly before cutting the kernels off the cob.
- In a large mixing bowl, combine the rinsed pinto beans, black beans, halved cherry tomatoes, diced avocado, and grilled corn kernels. Add the diced red onion to the bowl as well.
- Drizzle the 3 tablespoons of lime juice over the salad mixture. Season with salt and pepper to taste. Gently toss the ingredients together to combine, being careful not to mash the avocado.
- Once everything is well mixed, taste the salad and adjust the seasoning if necessary by adding more lime juice, salt, or pepper as desired.
- Let the salad sit for a few minutes to allow the flavors to meld together. This can be served immediately, or you can refrigerate it for up to an hour to serve it chilled.
- Serve the salad in individual bowls or on a large platter. Enjoy your Pinto Black and Red Bean Salad with Grilled Corn and Avocado as a refreshing side dish or a light main course!
Tips
- Rinse your beans thoroughly to remove excess sodium and improve the salad's overall taste and texture.
- For the most intense corn flavor, grill the corn just before adding it to the salad - the char makes a huge difference!
- Choose a ripe but firm avocado to prevent the salad from becoming mushy.
- Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together.
- For extra freshness, consider adding some chopped cilantro or a dash of cumin for additional depth of flavor.
- If you're prepping ahead, add the avocado just before serving to prevent browning.
- This salad is incredibly versatile - try it as a side dish, a light lunch, or even as a fresh topping for tacos!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
