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