Grilled Corn Salad with Black Beans & Rice

4 Reviews
From: EatingWell Magazine July/August 1997

Southwestern flavors star in this potluck-perfect salad.

Ingredients 1 serving

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  • 2/3 cup short-grain brown rice
  • 1 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)

Preparation

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  1. 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.
  2. Meanwhile, preheat grill.
  3. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
  4. 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.
  5. 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.
  6. 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 information

  • Per serving: 430 calories; 11 g fat(2 g sat); 14 g fiber; 77 g carbohydrates; 13 g protein; 162 mcg folate; 0 mg cholesterol; 17 g sugars; 0 g added sugars; 662 IU vitamin A; 65 mg vitamin C; 81 mg calcium; 3 mg iron; 464 mg sodium; 1162 mg potassium
  • Carbohydrate Servings: 4 1/2
  • Exchanges: 4 starch, 1 vegetable, 1 lean meat, 2 fat

Reviews 4

August 05, 2012
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By: EatingWell User
Wonderful flavors! Loved this salad recipe! Big hit for a summer Sunday dinner side dish!!
July 04, 2012
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By: EatingWell User
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
May 30, 2011
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By: nk.chiemelu
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
July 19, 2010
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By: EatingWell User
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.