Tropical grilled corn salad
Tropical grilled corn salad recipe in the salad category
Recipe ingredients:
- 2/3 cup brown rice, cooked
- 15 ounces canned black beans, rinsed and drained
- 3 ears of corn, husked
- 2 medium red onions, sliced thin
- 1 red bell pepper, roasted
- 1/2 cup salsa
- 1/2 cup orange juice
- 1/3 cup lime juice
- 1 tablespoon canola oil
- Salt and pepper
- 1 jalapeno pepper, seeded and chopped
- 3 tablespoons fresh cilantro, chopped
- 1 mango, peeled and chopped
- 1 avocado
Recipe method:
- Mix cooked rice and black beans in a large bowl.
- Preheat oven to 400 degrees F.
- Roast corn in oven until cooked (about 15 minutes).
- Heat a small nonstick skillet, sprayed with vegetable oil, over medium heat.
- Add onions and cook until caramelized (15 minutes).
- Add a splash of balsamic vinegar to onions, if desired.
- Add to rice bean mixture.
- Cut kernels off of roasted corn cobs and add to rice bean mixture.
- Peel and chop roasted bell pepper and add to rice bean mixture. Stir until mixed.
- In a small bowl, whisk salsa, orange juice, lime juice, canola oil, salt and pepper to taste.
- Peel and chop avocado.
- Add jalapeno, mango and avocado chunks.
- Add salsa mixture to rice bean mixture and toss until well mixed.
- Serve warm or refrigerate rice bean mixture until cool and then make salsa dressing right before serving.
Tags: tropical, grilled, corn, recipe, salad, recipes, cooking