Grilled Corn And Black Bean Salad With Rice

  1. Spray grill and corn with nonstick cooking spray. Sprinkle 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. Bring water to a boil. Add rice and simmer for 5 minutes, covered. Take off heat and let it sit, covered, for an additional 5 minutes to soak up water. Fluff rice with fork. Set aside and allow to cool.
  3. Meanwhile add the rest of ingredients, including corn, to a large bowl. Toss to combine. Add in cooled rice and toss. I like to refrigerate it before serving but you can always serve as is.

salt, water, black beans, tomatoes, red onion, queso fresco, cilantro, lime juice, olive oil

Taken from tastykitchen.com/recipes/sidedishes/grilled-corn-and-black-bean-salad-with-rice/ (may not work)

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