Grilled Corn Salad with Black Beans and Rice
Grilled Corn Salad with Black Beans and Rice is a side dish that serves 4. For $2.02 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 447 calories, 14g of protein, and 13g of fat per serving. It is perfect for The Fourth Of July. This recipe from Oh Sweet Basil requires fresh cilantro, ground cumin, orange juice, and salt and pepper. 598 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is great. Grilled Corn Salad With Black Beans & Rice, Grilled Corn Salad With Black Beans And Rice Recipe, and Grilled Corn Salad with Black Beans, Tomatoes, and Bell Pepper are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 small ripe avocado (I like a big one)
1 15 oz can black beans, drained and rinsed
1 Tablespoon canola oil
3 large ears corn, husked
3 Tablespoons chopped fresh cilantro
3/4 Teaspoon ground cumin
1/3 cup lime juice
1/2 cup orange juice
2 medium red onions, cut into 3/8-inch rings
1/2 cup hot tomato salsa, preferable chipotle
salt and freshly ground pepper to taste
2/3 cup short-grain brown rice
1 green bell pepper (I much prefer yellow, orange or red)
Equipment:
pot
paper towels
grill
bowl
mixing bowl
whisk
Cooking instruction summary:
Cook rice in large pot of boiling salted water until al dente, 25-30 min. Drain and rinse. Place in a large bowl, toss with beans, set aside. Preheat grill. Oil the grill rack using a paper towel (do not use cooking spray over a hot grill). Grill corn, onions, and bell pepper, turning frequently, until tender and charred (10-12 min.). Cut kernels from cobs and add to reserved rice and beans. Dice the bell pepper and half the onions. Add to rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado and add half to rice mix and half to bowl of onions. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in small bowl. Season with salt and pepper. Toss 3 Tablespoons of salsa mixture with sliced onions and avocado. Toss the rest with rice mix. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips.
Step by step:
1. Cook rice in large pot of boiling salted water until al dente, 25-30 min.
2. Drain and rinse.
3. Place in a large bowl, toss with beans, set aside. Preheat grill. Oil the grill rack using a paper towel (do not use cooking spray over a hot grill). Grill corn, onions, and bell pepper, turning frequently, until tender and charred (10-12 min.).
4. Cut kernels from cobs and add to reserved rice and beans. Dice the bell pepper and half the onions.
5. Add to rice mixture.
6. Place the remaining onions in a mixing bowl. Peel and dice avocado and add half to rice mix and half to bowl of onions.
7. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in small bowl. Season with salt and pepper. Toss 3 Tablespoons of salsa mixture with sliced onions and avocado. Toss the rest with rice mix. Spoon rice mixture onto a serving dish and top with onion-avocado mixture.
8. Serve with chips.
Nutrition Information:
covered percent of daily need
