Grilled Corn Salad with Black Beans and Rice

  • Active Time 30m
  • Total Time 1h
  • Rating ****

4 main-dish or 6 side-dish servings

Southwestern flavors star in this potluck-perfect salad.


  • 2/3 cup short-grain brown rice
  • One 15-ounce can black beans, rinsed
  • 3 large ears corn, husked
  • 2 medium red onions, cut into 3/8-inch-thick slices
  • 1 green bell pepper, cored and quartered lengthwise
  • 1 small ripe avocado
  • 1/2 cup hot tomato salsa, preferably 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 & freshly ground pepper to taste
  • Baked tortilla chips (optional)
  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

  • To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.


Cook the rice in a large pot of boiling salted water, until al dente, 25-30 minutes. Drain and rinse. Place in a large bowl, toss with the beans and set aside.

Meanwhile, preheat the grill.

Oil the grill rack (see Tip). Grill the corn, onions and bell pepper, turning frequently, until tender and charred, 10-12 minutes.

Cut the kernels from the cobs (see Tip) and add to the reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice the avocado; add half to the rice mixture and half to the bowl with sliced onions.

Whisk the salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with the sliced onions and avocado. Toss the rest with the rice mixture.

Spoon the rice mixture onto a serving dish and top with the onion-avocado mixture. Serve with chips, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9396

nutrition information per serving

421 calories; 11g total fat; 1g total saturated fat; 0mg cholesterol; 275mg sodium; 72g carbohydrates; 12g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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