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Grilled Corn Salad with Black Beans & Rice

July/August 1997

Your rating: None Average: 4 (30 votes)

Southwestern flavors star in this potluck-perfect salad.



READER'S COMMENT:
"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. "
Grilled Corn Salad with Black Beans & Rice Recipe

4 Reviews for Grilled Corn Salad with Black Beans & Rice

08/05/2012
Anonymous
Wonderful flavors!

Loved this salad recipe! Big hit for a summer Sunday dinner side dish!!

Comments
07/04/2012
Anonymous
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

Easy, delicious, beautiful presentation
Comments
05/30/2011
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.

Simple, great-tasting, light and filling
Comments
07/19/2010
Anonymous

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.

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