Grilled Corn And Black Bean Salad With Rice Recipe

Name: Grilled Corn And Black Bean Salad With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears Corn, Husked; Salt And Pepper, to taste; 1 cup Water; 1 cup Minute Brown Rice; 3/4 cups Black Beans, Drained And Rinsed; 3/4 cups Tomatoes, Diced; 3 Tablespoons Red Onion, Diced; 1/2 teaspoons Jalapeno, Diced; 2 Tablespoons Queso Fresco, Crumbled; 1 Tablespoon Cilantro, Chopped; 2 Tablespoons Lime Juice; 2 Tablespoons Extra Virgin Olive Oil

Servings: persons

2 ears Corn, Husked
Salt And Pepper, to taste
1 cup Water
1 cup Minute Brown Rice
3/4 cups Black Beans, Drained And Rinsed
3/4 cups Tomatoes, Diced
3 Tablespoons Red Onion, Diced
1/2 teaspoons Jalapeno, Diced
2 Tablespoons Queso Fresco, Crumbled
1 Tablespoon Cilantro, Chopped
2 Tablespoons Lime Juice
2 Tablespoons Extra Virgin Olive Oil

1
Spray grill and corn with nonstick cooking spray. Sprinkle corn with a little salt and pepper. Grill until corn is tender, about 8-10 minutes. Turn corn every 1-2 minutes to make sure it does not burn.
2
Bring water to a boil. Add rice and simmer for 5 minutes, covered. Take off heat and let it sit, covered, for an additional 5 minutes to soak up water. Fluff rice with fork. Set aside and allow to cool.
3
Meanwhile add the rest of ingredients, including corn, to a large bowl. Toss to combine. Add in cooled rice and toss. I like to refrigerate it before serving but you can always serve as is.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ears Corn, Husked, Salt And Pepper, to taste, 1 cup Water, 1 cup Minute Brown Rice, and more.

Yes, Grilled Corn And Black Bean Salad With Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Corn And Black Bean Salad With Rice

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