Grilled Corn Salad with Black Beans and Rice

Grilled Corn Salad with Black Beans and Rice

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6


  • 2/3 Cup rice short-grain brown
  • 15 oz black beans drained and rinsed
  • 3 corn large ears, husked
  • 2 red onions medium, cut into 3/8-inch rings
  • 1 bell pepper green, I much prefer yellow, orange or red
  • 1 avocado small ripe, I like a big one
  • 1/2 Cup salsa hot tomato, preferable chipotle
  • 1/2 Cup orange juice
  • 1/3 Cup lime juice
  • 3 Tablespoons cilantro chopped fresh
  • 1 Tablespoon canola oil
  • 3/4 Teaspoon cumin ground
  • 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 g)
Calories 284 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 160mg7%
Potassium 652mg19%
Carbohydrates 46g15%
Fiber 10g42%
Sugar 5g6%
Protein 10g20%
Vitamin A 829IU17%
Vitamin C 46mg56%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.