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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!
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Servings: 4
Ingredients
2ears of corn, husked
1cupwater
1cupMinute Brown Rice
3/4cupblack beans, drained and rinsed
3/4cuptomatoes, diced
3tablespoonsred onion, diced
1/2teaspoonjalapeno, diced
2tablespoonsqueso fresco, crumbled
1tablespooncilantro, chopped
2tablespoonslime juice
2tablespoonsextra virgin olive oil
Instructions
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.