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Tropical Grilled Corn Salad
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/3 cup brown rice, cooked
5 ounces canned black beans, rinsed and drained
ears of corn, husked
medium red onions, sliced thin
red bell pepper, roasted
/2 cup salsa
/2 cup orange juice
/3 cup lime juice
tablespoon canola oil
salt and pepper
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jalapeno pepper, seeded and chopped
tablespoons fresh cilantro, chopped
mango, peeled and chopped
avocado
Mix cooked rice and black beans in a large bowl. Preheat oven to
00 degrees F. Roast corn in oven until cooked (about 15 minutes).
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Heat a small nonstick skillet, sprayed with vegetable oil, over
medium heat. Add onions and cook until caramelized (15 minutes).
Add a splash of balsamic vinegar to onions, if desired. Add to rice
bean mixture. Cut kernels off of roasted corn cobs and add to rice
bean mixture. Peel and chop roasted bell pepper and add to rice bean
mixture. Stir until mixed. In a small bowl, whisk salsa, orange juice,
lime juice, canola oil, and salt and pepper to taste. Peel and chop
avocado. Add jalapeno, mango and avocado chunks. Add salsa mixture
to rice bean mixture and toss until well mixed. Serve warm, or
refrigerate rice bean mixture until cool and then make salsa dressing
right before serving.
Tropical Grilled Corn Salad
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