Bean and Corn Salad

• Claire requested this salad after Karin had made it, and we had it with garlic toast made on homemade French bread, watermelon and peaches. Awesome summer meal.
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• Place in bowl:
  1 cup cherry/grape tomatoes, halved
  Sprinkle with 1/2 tsp salt and let stand 10 min.
  
  
  Toss with 1 TB olive oil and roast/grill:
  3 ears shucked corn or same amount frozen corn
  1 medium white onion, coarsely chopped
  1 jalapeño pepper
  Then after they've cooled, cut corn off cob and finely chop jalapeño (discard stem).
  
  
  Combine everything together with the following:
  1/3 cup chopped fresh cilantro
  1/3 cup fresh lime juice (I cheated and used lemon juice I always have)
  1 (15-ounce) can pinto beans, rinsed and drained
  1 (15-ounce) can black beans, rinsed and drained
  1 (15-ounce) can kidney beans, rinsed and drained
  2 diced peeled avocados
  
  
  Salt to taste (up to 1/2 tsp).
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