Grilled Corn Salad with Black Beans & Rice - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Grilling the vegetables kicks this salad up a notch. This pretty dish will be very popular at your next potluck.


  • ⅔ cup brown rice, cooked
  • 1 (15 oz.) can black beans, rinsed and drained
  • 3 ears corn, husked
  • 2 red onions, thickly sliced
  • 1 bell pepper, seeded and quartered
  • 1 avocado


  • ½ cup salsa
  • ½ cup orange juice
  • ⅓ cup lime juice
  • 3 Tbsp. chopped fresh cilantro
  • 1 Tbsp. canola oil
  • ¾ tsp. cumin


  1. Toss rice with beans.
  2. Preheat grill to high and oil rack. Grill corn, onions, and bell pepper, turning frequently, until tender and charred (10-12 minutes).
  3. Cut kernels from cobs and add to reserved rice and beans. Dice the bell pepper and halve the onion slices; add to the rice mixture. Peel and dice avocado; add to rice mixture.
  4. Whisk together dressing ingredients in a small bowl. Toss with the rice mixture.
Nutritional analysis per serving: Calories 380; Total Fat 13.5g (17% Daily Value); Saturated Fat 2g (9% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 405mg (18% DV); Total Carbohydrate 61g (22% DV); Dietary Fiber 14g (50% DV); Total Sugars 15g; Includes 0g Added Sugars (0% DV); Protein 13g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 25% DV; Molybdenum 130% DV; Vitamin C 70% DV; Folate 50% DV.
Recipe by Guiding Stars at
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