Charred Corn & Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Heat a large cast-iron skillet over high heat. Char the ears of corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 minutes. Let cool, and then remove the kernels from the cob with a sharp knife.
In a small bowl, whisk together the olive oil, lime juice and salt and pepper to taste.
Add the black beans, tomatoes, rice, red onions, green onions, garlic and cooled corn to a large bowl. Toss with the lime vinaigrette.
Serving Size: makes 8 - 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESS100962.
1 can Yellow Corn 3 tablespoons extra-virgin olive oil Juice of 1 lime Salt and freshly ground black pepper One 15-ounce can black beans, drained and rinsed 2 cups grape tomatoes, halved 1 cup Uncle Ben's Quinoa & Brown Rice, precooked 1/4 cup finely chopped red onion 3 tbs. chives 1 clove garlic, minced
Heat a large cast-iron skillet over high heat. Char the ears of corn, rotating on all sides, in the dry skillet until lightly blackened and charred, about 15 minutes. Let cool, and then remove the kernels from the cob with a sharp knife.
In a small bowl, whisk together the olive oil, lime juice and salt and pepper to taste.
Add the black beans, tomatoes, rice, red onions, green onions, garlic and cooled corn to a large bowl. Toss with the lime vinaigrette.
Serving Size: makes 8 - 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRINCESS100962.
Nutritional Info Amount Per Serving
- Calories: 99.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 164.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g
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