Grilled Corn and Black Bean Salad with Rice

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Grilled Corn and Black Bean Salad with Rice. A healthy and colorful summer side dish that takes less than 30 minutes to make!


  • 2 ears of corn husked
  • 1 cup water
  • 1 cup Minute Brown Rice
  • 3/4 cup black beans drained and rinsed
  • 3/4 cup tomatoes diced
  • 3 tablespoons red onion diced
  • 1/2 teaspoon 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 the 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. To make the rice bring water to a boil. Add in rice and simmer for 5 minutes, covered. Take off of the heat and let it sit for an additional 5 minutes to soak up the water, covered. Fluff rice with fork. Set aside and allow to cool.
  3. Meanwhile add the rest of the ingredients to a large bowl. Toss to combine. Add in the cooled rice and toss. I like to refrigerate it before serving but you can always serve as is.
Course: Side Dish
Cuisine: American
Keyword: Easy Recipe, Easy side dish, Grilled Corn and Black Bean Salad, Healthy