Grilled Corn Salad with Black Beans and Rice by: Jennifer
INGREDIENTS
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2/3 Cup short-grain brown rice
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1 15 oz can black beans, drained and rinsed
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3 large ears corn, husked
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2 medium red onions, cut into 3/8-inch rings
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1 green bell pepper (I much prefer yellow, orange or red)
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1 small ripe avocado (I like a big one)
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1/2 Cup hot tomato salsa, preferable chipotle
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1/2 Cup orange juice
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1/3 Cup lime juice
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3 Tablespoons chopped fresh cilantro
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1 Tablespoon canola oil
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3/4 Teaspoon ground cumin
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salt and freshly ground pepper to taste
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Baked Tortilla chips (optional)
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