This is another one of those recipes that I’ve been making every summer when corn season is upon us, for years. It originally came from Eating Well Magazine, July/August 1997. It is the perfect summer dish, showcasing ingredients in their prime and leaving you with little guilt.
The instructions are my own (I find the originals a bit to fussy). Throw a few extra ears of corn, peppers and onions on the grill the next time you are having a cook out, and then put the salad together the next day. And don’t skip the avocado. The creaminess really makes it come together. This is also a great dish for potlucks.
Grilled Corn Salad with Black Beans and Rice
- 2/3 cup uncooked brown rice (or – if you are avoiding carbs, just skip the rice all together)
- 1 15-ounce can black beans, rinsed (or two cups homemade, if you have them on hand – I usually do)
- 3 large ears sweet corn, husked
- 2 medium red onions, cut into chunks for the grill
- 1 green (or red) bell pepper, cored and quartered lengthwise (add a hot pepper or two if you like)
- 1 small ripe avocado
- 1/2 cup hot tomato salsa, preferably chipotle (or less – see note below)
- 1/2 cup orange juice (or less – see note below)
- 1/3 cup lime juice (or less – see note below)
- 3 tablespoons chopped fresh cilantro (optional – I love cilantro, but not everyone does)
- 1 tablespoon canola oil (or olive oil)
- 3/4 teaspoon ground cumin
- Salt & freshly ground pepper, to taste
- 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. Note. Cooking rice like pasta, without having to measure the water and worry about burning the pot, is a great tip.
- Meanwhile, preheat grill.
- Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
- Cut kernels from cobs and add to reserved rice and beans. Dice the bell pepper and onions; add to the rice mixture.
- Peel and dice avocado. Set aside.
- Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. (Note: I find the quantity in the original recipe too much. You end up with a puddle of liquid a the bottom of the bowl. Start with half the amount suggested and add more if you think it needs it.) Toss with rice mixture. Gently stir in avocado. Let salad stand 20 minutes for flavors to meld, or overnight. Serve with tortilla chips, if desired.
I’ve made this with just the corn grilled, and the peppers and onions fresh instead. It’s still good, but not nearly as good as when all three are grilled. There is something about the sweetness brought out in the onions by grilling that really brings this dish together, and by grilling the onions, you kill any raw bite they may have.
Miles Away Farm Blog Â© 2013, where we’ve put up 4 quarts of dill pickles, 7 pints of bread and butter pickles, 5 pints of roasted tomatillo/tomato salsa and 10 pints of regular tomato salsa, and we haven’t even started harvesting the Roma tomatoes yet. Holy harvest, batman!