15 oz black beans, rinsed
3 large ears corn, husked
2 medium red onion, cut into 3/8-inch-thick slices
1 green bell pepper, cored and quartered lengthwise
1 small ripe avocado
½ cup hot tomato salsa, preferably chipotle
½ cup orange juice
⅓ cup lime juice
3 Tbsp chopped fresh cilantro
1 Tbsp canola oil
¾ tsp ground cumin
freshly ground pepper to taste
baked tortilla chips (optional)
1. Cook rice in a large pot of boiling salted water, until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans and set aside.
2. Meanwhile, preheat grill.
3. Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.
4. Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.
5. Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.
6. Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 421 17%
- Calories from fat 99 5%
- Total Fat 11gm 11%
- Saturated Fat 1gm 24%
- Monounsaturated Fat 5gm 48%
- Sodium 275mg
- Total Carbohydrates 72gm
- Fiber 12gm
- Protein 13gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.