Grilled Corn and Black Bean Salad with Rice

Corn and black beans are staple ingredients in Mexican cuisine and are often combined to create flavorful dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Grilled Corn and Black Bean Salad with Rice

Cooking Method: Grilling Cuisine: American, Mexican Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 1280

Best Season: Summer

Ingredients

Servings

• 4 ear Corn on the cob
• 1 can Black beans
• 1 cup Rice
• 1 medium Red bell pepper
• 1 small Red onion
• 1 cup Cherry tomatoes
• 0.5 cup Fresh cilantro
• 1 juice of Lime
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cumin
• 0.5 teaspoon Garlic powder

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill the corn for 10-12 minutes, turning occasionally, until lightly charred.
4. Remove the corn from the grill and let it cool slightly.
5. Meanwhile, cook the rice according to package instructions.
6. In a large bowl, combine the black beans, diced red bell pepper, diced red onion, halved cherry tomatoes, and chopped cilantro.
7. Cut the grilled corn kernels off the cob and add them to the bowl.
8. In a small bowl, whisk together lime juice, olive oil, salt, black pepper, cumin, and garlic powder.
9. Pour the dressing over the salad and toss to combine.
10. Serve the salad over cooked rice and garnish with additional cilantro if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 55g19%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.