Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

Decorate your South American dinners with a colorful bean salad with grilled corn. This three-bean corn salad with a Latin accent is garnished with guacamole ingredients: jalapeno, cilantro, white onion, lime and avocado.
Preheat the grill to medium-high heat.Place the tomatoes in a large bowl and sprinkle with 1/2 teaspoon of salt. Let stand for 10 minutes.Brush the corn, onion, and jalapeno evenly with oil. Place the vegetables on a grate greased with cooking spray. Saute the corn for 12 minutes or until lightly browned, turning over after 6 minutes. Saute the onion slices and jalapeno on the grill for 8 minutes or until lightly browned, turning over after 4 minutes. Let the vegetables stand for 5 minutes. Cut out the bones from the cobs. Coarsely chop the onion. Finely chop the jalapenos; remove the stalks. Add the corn, onion, and jalapeno to the tomato mixture; mix well. Add the remaining 1/2 teaspoon salt, coriander, and the next 4 ingredients (except beans) to the corn mixture; mix well. Top with avocado.