Grilled Vegetable and Black Bean Salad

Makes: 4-6 Servings   Prep Time: 5 minutes   Grill/Cook Time: 10-12 minutes (veggies) 25-30 minutes (rice)   Total Time: 45 minutes


  • 2/3 cup brown rice (I used Trader Joe's microwavable rice and cut out the 30 minute cook time!)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 large ears corn, husked
  • 2 medium red onions, cut into 1/2 inch rings
  • 1 red pepper
  • 1 large ripe avocado
  • 1/2 cup salsa (hot or mild)
  • 1/2 cup orange juice
  • 1/3 cup lime juice
  • 1 handful chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1 teaspoon ground cumin
  • salt and pepper to taste 


  1. Cook rice in a large pot of salted boiling water until al dente, 25-30 minutes.  Drain and rinse.  Or if you have microwavable rice, throw it in the microwave and skip this step!
  2. In a large bowl, toss rice and beans.  Set aside.
  3. Preheat grill.  Oil the grill rack using a paper towel.  Grill corn, onions, and pepper, turning frequently, until tender and charred, 10-12 minutes.
  4. Cut kernels from cobs and add to rice and beans.
  5. Dice pepper and onions and add to the rice mixture.
  6. Whisk salsa, orange juice, lime juice, cilantro, oil, and cumin in a small bowl.  Season with salt and pepper to taste.
  7. Peel and dice avocado.
  8. Spoon rice mixture onto a serving dish (can be served hot or cold), top with dressing and avocado.
  9. Enjoy!