Tropical Grilled Corn Salad
AmericanVegetarianIntermediate35 minBy Northstar
Ingredients
Servings
4
- 2/3 cup brown rice, cooked
- 15 oz canned black beans, rinsed and drained
- 3 ears corn, husked
- 2 medium red onions, thinly sliced
- 1 large red bell pepper, roasted
- 0.5 cup salsa
- 0.5 cup orange juice
- 1/3 cup lime juice
- 1 tbsp canola oil
- 1 jalapeño jalapeño pepper, seeded and chopped
- 3 tbsp fresh cilantro, chopped
- 1 large mango, peeled and chopped
- 1 large avocado, peeled and diced
Instructions
- 1
Mix cooked rice and black beans in a large bowl.
- 2
Preheat oven to 400°F. Roast corn in oven until cooked, about 15 minutes. Cut kernels off cobs.
- 3
Heat a small nonstick skillet over medium heat. Add onions and cook until caramelized, about 15 minutes. Add a splash of balsamic vinegar if desired.
- 4
Add caramelized onions, corn kernels, and chopped roasted bell pepper to the rice and bean mixture. Stir well.
- 5
Whisk together salsa, orange juice, lime juice, canola oil, and salt and pepper to taste.
- 6
Add jalapeño, mango, and avocado chunks to the bowl. Pour salsa dressing over the mixture and toss well.
- 7
Serve warm or refrigerate until cool and add dressing just before serving.
Tags
salad