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Mexican grilled vegetable salad

Recipe Information

Description:
Mexican grilled vegetable salad is a delicious Mexican recipe usually served as a main dish. It requires about 30 minutes of prep time and about 30 minutes of cooking time for a combined total time of 1 hour. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 30 Minutes
Cook Time 30 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Black Beans; Rice; Vegetables
Category Beans & Legumes; Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Salad
Cuisine Mexican
Cook Method Boiling; Grilling
Diet

Ingredients

  • 2/3 cup short-grain brown rice

  • 1 15-ounce can black beans, prepared

  • 3 large ears corn, husked

  • 2 medium red onions, sliced

  • 1 green bell pepper, sliced

  • 1 small ripe avocado

  • 1/2 cup hot tomato salsa

  • 1/2 cup orange juice

  • 1/3 cup lime juice

  • 3 tablespoons fresh cilantro, chopped

  • 1 tablespoon canola oil

  • 3/4 teaspoon ground cumin

  • Salt to taste

  • Ground black pepper to taste

Directions

  • Preheat a grill. Oil the grate and cook the onions, bell pepper, and corn for 10-12 minutes or until tender.

  • Cook the rice according to package directions.

  • Heat the beans on the stove, and add them to a bowl with the cooked rice.

  • Cut the corn kernels from the cob, dice the bell pepper, dice the avocado, and add all three to the rice and bean mixture with the onions.

  • Mix together the orange juice, salsa, oil, cumin, lime juice and cilantro.

  • Serve the rice and bean mixture with the salsa dressing. Add salt and pepper to taste.

Nutrition

  • Calories: 421 cal

  • Total fat: 11g

  • Saturated fat: 1g

  • Monounsaturated fat: 5g

  • Cholesterol: 0mg

  • Sodium: 275mg

  • Carbohydrate: 72g

  • Fiber: 12g

  • Protein: 13g