Warm Grilled Corn Salad Recipe

Warm Grilled Corn Salad Recipe

Ingredients:

1 whole avocado
15 oz canned beans (black); washed & strained
3 ears corn; remove outer covering
1/2 c of orange juice
1 pc of red bell pepper; roasted
Salt & pepper
2 onions (red, medium); thinly sliced
1/3 c of lime juice
1/2 c of salsa
1 Tbsp of canola oil
1 pepper (jalapeno); seed removed & sliced
3 Tbsps of cilantro (fresh); sliced
1 whole ripe mango; skinned & sliced
2/3 c of rice (brown); cooked

Directions:

Warm up the oven to 400 degrees F. Combine the rice with the drained black beans in one large mixing bowl. Mix it well and set aside.

When the oven is hot, roast the corn ’til cooked. This usually takes about 15 minutes. Once cooked, remove from the oven.

Place a skillet (preferably small nonstick) over medium heat. Grease it using veggie oil. When the oil is hot, sautee the onions ’til it caramelizes.

Drizzle the caramelized onions with balsamic vinegar (optional). Sautee for about a minute longer, then remove from heat. Pour it over the rice and bean mix. Set it aside.

Detach the kernels from the cob. Add it to the rice and bean mix. Skin the roasted red bell peppers. Chop it; and also add it to the rice and bean mix. Toss it well.

Meanwhile, whisk the orange and lime juice, salsa, and canola oil altogther in one small mixing bowl. Gradually add ground pepper, as well as salt as you whisk.

Remove the skin of the avocado. Cut it into chunks. Pitch this into the rice and bean mix together with the jalapenos, mangoes, and salsa. Toss well. May be served warm immediately.

>> Warm Grilled Corn Salad Recipe