Grilled Corn And Black Bean Salad With Rice

• 2 ears Corn, Husked
• Salt And Pepper, to taste
• 1 cup Water
• 1 cup Minute Brown Rice
• 3/4 cups Black Beans, Drained And Rinsed
• 3/4 cups Tomatoes, Diced
• 3 Tablespoons Red Onion, Diced
• 1/2 teaspoons Jalapeno, Diced
• 2 Tablespoons Queso Fresco, Crumbled
• 1 Tablespoon Cilantro, Chopped
• 2 Tablespoons Lime Juice
• 2 Tablespoons Extra Virgin Olive Oil

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)