Salads & Starters, Vegetarian Protein, Veggies & Sides

Grilled Corn, Rice & Bean Salad

The mix


  • Can opener
  • Measuring utensils
  • Cutting board
  • Knife
  • Large bowl
  • Air tight container
  • Pot
  • Large skillet
  • Spatula
  • optional (Grill skillet) or Grill


  • 2 cans or 1 bag of frozen corn thawed (or 4 ears fresh)
  • 1 pint cherry or grape tomatoes
  • 2 cans black beans
  • 1 bunch green onion
  • 1 cup shredded carrot
  • 2 cups cooked brown rice
  • Dressing
  • ¼ cup red wine vinegar
  • ¼ cup canola oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp oregano


  1. Cook one cup of brown rice according to the package instructions.

  2. If using fresh corn, rub with canola oil and sprinkle salt/pepper before cooking the corn on the cob (use a grill or 400 degree oven for 10-12min) then take kernels off by standing the cob up and cutting down the sides. If using canned corn, drain and rinse, if frozen let them thaw.

  3. Rinse the beans well. Cut the tomatoes in half, slice the green onions thin.

  4. Combine the corn, beans, tomatoes, onions and rice into a large bowl with ½ tsp salt.

  5. Dressing: in a air tight container or jar, combine the vinegar, oil, remaining salt, pepper cumin and oregano. Put the lid on and shake vigorously to combine and make a vinaigrette.

  6. Add the dressing to the bowl and toss everything together.

  7. Add grilled shrimp, chicken or any protein you like.