Well did you think I fell of the internet and the face
of the earth? Sorry I have been gone for so long, the past three weeks have
been a bit crazy here at my house. Kids finished school with all the glee that
can only come from knowing the next two months they don’t have to deal with any
schoolwork. My dad and stepmother came for visit and to top it off my washing
machine and air conditioner broke! Lucky for me, all that has been resolved but
my washing machine… I am waiting for the warranty repairman to come fix it!
I am not sure where in the world you are at, but I hope
you are not having the strange weather we have been having here in North
Carolina. It has not been to blistering hot, that you do not want eat in the
evenings. But when it does, you can guarantee we will be making today’s recipe.
Grilled Corn Salad with Black Beans
& Rice, from the 1997
Eating Well magazine.
This wonderful summer
meal is low fat, heart healthy, high fiber, low cholesterol, high potassium, gluten
free and vegan… whew! Just because it is all these things does not mean it is
lacking in taste! For those of you who have to have meat, you can throw in some
grilled boneless skinless chicken breasts.
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
1/4 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)
Directions
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.
Meanwhile,
preheat grill.
Oil a grill
rack or basket. Grill corn, onions and bell pepper, turning frequently, until
tender and charred, 10 to 12 minutes.
Cut kernels
from cobs 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.
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.
Spoon rice
mixture onto a serving dish and top with onion-avocado mixture. Serve with
chips, if desired.
