1 cup halved heirloom grape or cherry tomatoes
1 teaspoon salt, divided
3 ears shucked corn
1 medium white onion, cut into 1/4-inch-thick slices
1 jalapeno pepper
1 tablespoon olive oil
Cooking spray
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
1 (15oz) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added black beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
2 diced peeled avocados

1 cup halved heirloom grape or cherry tomatoes 1 teaspoon salt, divided 3 ears shucked corn 1 medium white onion, cut into 1/4-inch-thick slices 1 jalapeno pepper 1 tablespoon olive oil 1/3 cup chopped fresh cilantro 1/3 cup fresh lime juice 1 (15oz) can no-salt-added pinto beans, rinsed and drained 1 (15oz) can no-salt-added black beans, rinsed and drained 1 (15oz) can no-salt-added kidney beans, rinsed and drained 2 diced peeled avocados

1. Preheat the grill to medium-high heat.
2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
3. Brush corn, onion, and jalapeno evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeno 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeno; discard stem. Add corn, onion, and jalapeno to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.