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Grilled Corn Salad with Black Beans & Rice

Three Stars Guiding Stars
  • Servings:

    4 (425 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    30 minutes


Grilling the vegetables kicks this salad up a notch. This pretty dish will be very popular at your next potluck.
2/3 cup brown rice, cooked
1 (15 oz.) can black beans, rinsed
3 ears corn, husked
2 red onions, thickly sliced
1 bell pepper, seeded and quartered
1 avocado
Grilled Corn Salad with Black Beans & Rice


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 Facts
Servings 4 (425 g)
Base Nutrients
Calories 461 kcal (23%)
Calories from Fat 124 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 377 mg (16%)
Total Carbohydrates 77 g (26%)
Dietary Fiber 14 g (58%)
Protein 14 g (23%)
Vitamin A n/a
Vitamin C 66 mg (73%)
Calcium 61 mg (5%)
Iron 3 mg (18%)