Grilled Corn Salad with Black Beans & Rice


Southwestern flavors star in this potluck-perfect salad.

Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr
4 main-dish or 6 side-dish servings


  • 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

  • ½ cup hot tomato salsa, preferably chipotle

  • ½ cup orange juice

  • cup lime juice

  • 3 tablespoons chopped fresh cilantro

  • 1 tablespoon canola oil

  • ¾ teaspoon ground cumin

  • Salt & freshly ground pepper, to taste

  • Baked tortilla chips, (optional)


  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 Facts (per serving)

430 Calories
11g Fat
77g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 430
% Daily Value *
Total Carbohydrate 77g 28%
Dietary Fiber 14g 50%
Total Sugars 17g
Protein 13g 26%
Total Fat 11g 14%
Saturated Fat 2g 9%
Vitamin A 662IU 13%
Vitamin C 65mg 72%
Folate 162mcg 41%
Sodium 464mg 20%
Calcium 81mg 6%
Iron 3mg 18%
Magnesium 119mg 28%
Potassium 1162mg 25%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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