Grilled Corn Salad with Black Beans and Rice

 

Grilled Corn Salad with Black Beans and Rice

 

This grilled corn salad with black beans and rice is another EatingWell recipe. It is one of my favorite summer-time meals. You can serve it warm or cold so it’s even good for those sunny, but chilly days. Being able to serve it warm or cold also makes it a great dish to take to pot lucks, summer barbeques or even tailgating parties if that’s your thing. With a variety of fresh ingredients, this salad is so full of flavor and a great addition to just about any main dish. The grilled ingredients really do make a big difference so don’t skip on the grill if it’s chilly.

 

 

Grilled Corn Salad with Black Beans and Rice

Grilled Corn Salad with Black Beans and Rice

Ingredients:

  • 2/3 Cup short-grain brown rice
  • 1 15 oz can black beans, drained and rinsed
  • 3 large ears corn, husked
  • 2 medium red onions, cut into 3/8-inch rings
  • 1 green bell pepper (I much prefer yellow, orange or red)
  • 1 small ripe avocado (I like a big one)
  • 1/2 Cup hot tomato salsa, preferable chipotle
  • 1/2 Cup orange juice
  • 1/3 Cup lime juice
  • 3 Tablespoons chopped fresh cilantro
  • 1 Tablespoon canola oil
  • 3/4 Teaspoon ground cumin
  • salt and freshly ground pepper to taste
  • Baked Tortilla chips (optional)

Directions:

  1. Cook rice in large pot of boiling salted water until al dente, 25-30 min.
  2. Drain and rinse.
  3. Place in a large bowl, toss with beans, set aside.
  4. Preheat grill.
  5. Oil the grill rack using a paper towel (do not use cooking spray over a hot grill).
  6. Grill corn, onions, and bell pepper, turning frequently, until tender and charred (10-12 min.).
  7. Cut kernels from cobs and add to reserved rice and beans.
  8. Dice the bell pepper and half the onions.
  9. Add to rice mixture.
  10. Place the remaining onions in a mixing bowl.
  11. Peel and dice avocado and add half to rice mix and half to bowl of onions.
  12. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in small bowl.
  13. Season with salt and pepper.
  14. Toss 3 Tablespoons of salsa mixture with sliced onions and avocado.
  15. Toss the rest with rice mix.
  16. Spoon rice mixture onto a serving dish and top with onion-avocado mixture.
  17. Serve with chips.

Nutrition Information

Yield: , Serving Size: 1 recipe

  • Amount Per Serving:
  • Calories: 1863 Calories
  • Total Fat: 55.1g
  • Carbohydrates: 314.4g
  • Fiber: 63.3g
  • Sugar: 55.4g
  • Protein: 58.9g
All images and text ©Carrian Cheney for Oh Sweet Basil.

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.