Grilled Corn & Black Bean Salad with Rice @ Chef Savvy

Photo from Chef Savvy


Grilled Corn and Black Bean Salad with Rice

Kelley @ Chef Savvy


  • 2 ears of corn, husked
  • 1 cup water
  • 1 cup Minute Brown Rice
  • ¾ cup black beans, drained and rinsed
  • ¾ cup tomatoes, diced
  • 3 tablespoons red onion, diced
  • ½ teaspoon jalapeno, diced
  • 2 tablespoons queso fresco, crumbled
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil


  1. Spray grill and corn with nonstick cooking spray. Sprinkle the corn with a little salt and pepper. Grill until corn is tender about 8-10 minutes. Turn corn every 1-2 minutes to make sure it does not burn.
  2. To make the rice bring water to a boil. Add in rice and simmer for 5 minutes, covered. Take off of the heat and let it sit for an additional 5 minutes to soak up the water, covered. Fluff rice with fork. Set aside and allow to cool.
  3. Meanwhile add the rest of the ingredients to a large bowl. Toss to combine. Add in the cooled rice and toss. I like to refrigerate it before serving but you can always serve as is.

Please see source website for additional pictures and detailed instructions – Chef Savvy

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72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

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