Tropical Grilled Corn Salad

  • 2/3 cup brown rice, cooked
  • 15 ounces canned black beans, rinsed and drained
  • 3 ears of corn, husked
  • 2 medium red onions, sliced thin
  • 1 red bell pepper, roasted
  • 1/2 cup salsa
  • 1/2 cup orange juice
  • 1/3 cup lime juice
  • 1 tablespoon canola oil
  • salt and pepper
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons fresh cilantro, chopped
  • 1 mango, peeled and chopped
  • 1 avocado

Mix cooked rice and black beans in a large bowl. Preheat oven to 400oF. Roast corn in oven until cooked (about 15 minutes). Heat a small nonstick skillet, sprayed with vegetable oil, over medium heat. Add onions and cook until caramelized (15 minutes). Add a splash of balsamic vinegar to onions, if desired. Add to rice bean mixture. Peel and chop roasted bell pepper and add to rice bean mixture. Stir until mixed. In a small bowl, whisk salsa, orange juice, lime juice, canola oil, and salt and pepper to taste. Peel and chop avocado. Add jalapeno, mango and avocado chunks. Add salsa mixture to rice bean mixture and toss until well mixed. Serve warm, or refrigerate rice bean mixture until cool and then make salsa dressing right before serving.