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:

Quickview
480k Calories
15g Protein
13g Total Fat
81g Carbs
34% Health Score
Limit These
Calories
480k
24%

Fat
13g
21%

  Saturated Fat
1g
12%

Carbohydrates
81g
27%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
856mg
37%

Get Enough Of These
Protein
15g
30%

Vitamin C
96mg
117%

Manganese
1mg
95%

Fiber
15g
64%

Folate
188µg
47%

Magnesium
159mg
40%

Vitamin B1
0.57mg
38%

Phosphorus
368mg
37%

Potassium
1279mg
37%

Vitamin B6
0.65mg
33%

Vitamin B3
5mg
29%

Copper
0.55mg
27%

Vitamin B5
2mg
24%

Iron
4mg
23%

Vitamin B2
0.31mg
18%

Zinc
2mg
15%

Vitamin K
16µg
15%

Vitamin E
2mg
15%

Vitamin A
591IU
12%

Calcium
92mg
9%

Selenium
2µg
4%

covered percent of daily need
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