Grilled Corn and Black Bean Salad with Rice
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
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.
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.
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.