Grilled Corn Salad with Black Beans and Rice

Ingredients

• ⅔ cup short-grain brown rice
• 1 15-ounce can black beans, rinsed
• 3 large ears organic corn, husked
• 2 medium organic red onions, cut into ⅜-inch thick slices
• 1 organic green bell pepper, cored and quartered lengthwise
• 1 small ripe organic avocado
• ½ cup naturally prepared hot tomato salsa, preferably chipotle
• ½ cup organic orange juice
• ⅓ cup organic lime juice
• 3 Tablespoons chopped fresh cilantro
• 1 Tablespoon expeller-pressed canola oil
• ¾ teaspoon ground cumin
• Salt and freshly ground pepper to taste
• Baked natural tortilla chips (optional)

Directions

1. Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.
2. Meanwhile, preheat grill.
3. Oil the grill rack. Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
4. Cut kernels from cobs and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.
5. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 Tbsps of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

6. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.


TIP: How to oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

Per serving: 421 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 72 g carbohydrate; 13 g protein; 12 g fiber; 275 mg sodium; 779 mg potassium.


Nutrition Bonus: : Vitamin C (103% daily value), Potassium (22% daily value), Folate (16% daily value).