Grilled Corn and Black Bean Salad with Rice

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.