Recipe: Grilled Corn Salad with Black Beans and Rice (Eating Well, 1990's)

GRILLED CORN SALAD WITH BLACK BEANS AND RICE

2/3 cup short grain brown rice, uncooked
1 (15 oz.) can black beans, drained and 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
1/2 cup chipotle tomato salsa
1/2 cup fresh orange juice
1/2 cup lime juice
3 Tbsp. chopped fresh cilantro
1 Tbsp. canola oil
3/4 tsp. ground cumin
Salt and pepper to taste
Baked tortilla chips (optional)

In a large pot of boiling water, cook rice until al dente, 25-30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.

Meanwhile, prepare a charcoal fire or preheat a gas grill. Using a long-handled barbeque brush, lightly oil the grill rack.

Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10-12 minutes.

Cut kernels from cobs and add to reserved rise and beans. Dice bell pepper and half of the onions; add to rice mixture.

Place remaining onions in a mixing bowl Peel and dice avocado; add half to rice mixture and half to the bowl with the onions.

In a small bowl, whisk salsa, orange juice, lime juice, cilantro, oil and cumin. Season with salt and pepper.

Toss 3 tablespoon of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

Spoon rice mixture onto serving dish and top with onion-avocado mixture. Serve with chips, if desired.

Makes about 7 cups, for 4 main course or 6 side dish servings
Source: Eating Well magazine, July/August, 1997
From: Risa G., NJ