Southwestern flavors star in this potluck-perfect salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1997


Recipe Summary

1 hr


Ingredient Checklist


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

  • Meanwhile, preheat grill.

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

  • Cut kernels from cobs (see Tip) and add to 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 avocado; add half to rice mixture and half to the bowl with sliced onions.

  • Whisk 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 sliced onions and avocado. Toss the rest with rice mixture.

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


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.

Nutrition Facts

430 calories; protein 13.1g 26% DV; carbohydrates 77g 25% DV; dietary fiber 14.1g 57% DV; sugars 17.3g; fat 11g 17% DV; saturated fat 1.8g 9% DV; cholesterolmg; vitamin a iu 662.2IU 13% DV; vitamin c 64.7mg 108% DV; folate 162.2mcg 41% DV; calcium 81.4mg 8% DV; iron 3.3mg 18% DV; magnesium 119.2mg 43% DV; potassium 1162.3mg 33% DV; sodium 464mg 19% DV; thiamin 0.5mg 50% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
We loved this salad. I added a pablano pepper for extra heat and reduced the amount of juice as we prefer a more smokey taste and less citrus-y flavor. I can't wait to eat the leftovers today. Read More
Rating: 5 stars
Great dish for a potluck We've made this salad for 15 years for any summer party it always gets 100% eaten and people are always asking for the recipe. Use a skewer thru 2-3 onion slices to keep them from falling apart when grilling and save the corn husks to line your salad bowl for a better presentation Pros: Easy delicious beautiful presentation Cons: Grilling corn and veggies requires attention to detail as they can burn easily Read More
Rating: 4 stars
Wonderful flavors! Loved this salad recipe! Big hit for a summer Sunday dinner side dish!! Read More
Rating: 3 stars
Delicious I thought this was a great summer salad. I love the flavors but a little too sweet. Next time I would cut the OJ to 1/4 cup and use chipotle peppers with adobo sauce instead of salsa. Pros: Simple great-tasting light and filling Cons: Sweetness overpowers smokiness of the grill Read More