The Pioneer Woman Tasty Kitchen
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Grilled Corn and Black Bean Salad with Rice

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Level: Easy

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Description

A healthy summer side dish that takes less than 30 minutes to make!

Ingredients

  • 2 ears Corn, Husked
  • Salt And Pepper, to taste
  • 1 cup Water
  • 1 cup Minute Brown Rice
  • ¾ cups Black Beans, Drained And Rinsed
  • ¾ cups Tomatoes, Diced
  • 3 Tablespoons Red Onion, Diced
  • ½ teaspoons Jalapeno, Diced
  • 2 Tablespoons Queso Fresco, Crumbled
  • 1 Tablespoon Cilantro, Chopped
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Extra Virgin Olive Oil

Preparation

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.

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.

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.

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