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Ingredients

• 2/3 cup short-grain brown rice
• 1 15-ounce can black beans, rinsed
• 3 large ears corn, husked
• 2 medium red onions, cut into 3/8-inch-thick slices
• 1 green bell pepper, cored and quartered lengthwise
• 1 small ripe avocado
• 1/2 cup hot tomato salsa, preferably chipotle
• 1/2 cup orange juice
• 1/3 cup lime juice
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon canola oil
• 3/4 teaspoon ground cumin
• Salt & freshly ground pepper to taste
• Baked tortilla chips (optional)

Description

Grilled Corn Salad With Black Beans & Rice - The Huffington Post

Kitchen Daily