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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.

Are Black Beans Good For You?

Black beans are good for you.

They are high in protein and fiber.

Black beans may have many health benefits, including strengthening bones.

Is Brown Rice Healthier Than White Rice?

All rice is mostly carbs, with a little bit of protein.

Brown rice is usually considered healthier than white rice.

Bran and germ, which has been removed from white rice, contain fiber, B vitamins, and minerals.

Brown rice is a whole grain that contains the bran and germ.

Can You Grill Corn With The Husks On?

Corn can be cooked on a grill before or after removing the husk.

More CORN RECIPES You Are Sure to Love:

Grilled Corn Salad with Black Beans and Rice

Grilled Corn Salad with Black Beans and Rice

Grilled Corn Salad with Black Beans and Rice

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 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


  • Cook rice in large pot of boiling salted water until al dente, 25-30 min.
  • Drain and rinse.
  • Place in a large bowl, toss with beans, set aside.
  • Preheat grill.
  • Oil the grill rack using a paper towel (do not use cooking spray over a hot grill).
  • Grill corn, onions, and bell pepper, turning frequently, until tender and charred (10-12 min.).
  • Cut kernels from cobs and add to reserved rice and beans.
  • Dice the bell pepper and half the onions.
  • Add to rice mixture.
  • Place the remaining onions in a mixing bowl.
  • Peel and dice avocado and add half to rice mix and half to bowl of onions.
  • Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in small bowl.
  • Season with salt and pepper.
  • Toss 3 Tablespoons of salsa mixture with sliced onions and avocado.
  • Toss the rest with rice mix.
  • Spoon rice mixture onto a serving dish and top with onion-avocado mixture.
  • Serve with chips.
Nutrition Facts
Grilled Corn Salad with Black Beans and Rice
Amount Per Serving (1 recipe)
Calories 1863
% Daily Value*
Carbohydrates 314.4g105%
Fiber 63.3g264%
Sugar 55.4g62%
Protein 58.9g118%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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1 comment

  • I haven’t seen a corn salad recipe with orange juice. I bet that adds a lot of fresh taste.

    • Reply

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