Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
"When I was growing up in Mexico City, my parents would throw wonderful summer barbecues," says Chef Medina (Toloache, Yerba
Buena, Coppelia, New York City). "We would grill corn on the cob and mix in leftover beans from the weekend and make a delicious,
simple corn and bean salad." This Latin-accented three-bean and corn salad is studded with guacamole components: jalapeño,
cilantro, white onion, lime, and avocado.
View Recipe: Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado