This is another one of those recipes that I’ve been making every summer when corn season is upon us, for years. It originally came from Eating Well Magazine, July/August 1997. It is the perfect summer dish, showcasing ingredients in their prime and leaving you with little guilt.
The instructions are my own (I find the originals a bit to fussy). Throw a few extra ears of corn, peppers and onions on the grill the next time you are having a cook out, and then put the salad together the next day. And don’t skip the avocado. The creaminess really makes it come together. This is also a great dish for potlucks.
All ripe in the garden right now. I LOVE August.
Grilled Corn Salad with Black Beans and Rice
- 2/3 cup uncooked brown rice (or – if you are avoiding carbs, just skip the rice all together)
- 1 15-ounce can black beans, rinsed (or two cups homemade, if you have them on hand – I usually do)
- 3 large ears sweet corn, husked
- 2 medium red onions, cut into chunks for the grill
- 1 green (or red) bell pepper, cored and quartered lengthwise (add a hot pepper or two if you like)
- 1 small ripe avocado
- 1/2 cup hot tomato salsa, preferably chipotle (or less – see note below)
- 1/2 cup orange juice (or less – see note below)
- 1/3 cup lime juice (or less – see note below)
- 3 tablespoons chopped fresh cilantro (optional – I love cilantro, but not everyone does)
- 1 tablespoon canola oil (or olive oil)
- 3/4 teaspoon ground cumin
- Salt & freshly ground pepper, to taste
- 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. Note. Cooking rice like pasta, without having to measure the water and worry about burning the pot, is a great tip.
- Meanwhile, preheat grill.
- 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 onions; add to the rice mixture.
- Peel and dice avocado. Set aside.
- Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. (Note: I find the quantity in the original recipe too much. You end up with a puddle of liquid a the bottom of the bowl. Start with half the amount suggested and add more if you think it needs it.) Toss with rice mixture. Gently stir in avocado. Let salad stand 20 minutes for flavors to meld, or overnight. Serve with tortilla chips, if desired.
I’ve made this with just the corn grilled, and the peppers and onions fresh instead. It’s still good, but not nearly as good as when all three are grilled. There is something about the sweetness brought out in the onions by grilling that really brings this dish together, and by grilling the onions, you kill any raw bite they may have.
Miles Away Farm Blog © 2013, where we’ve put up 4 quarts of dill pickles, 7 pints of bread and butter pickles, 5 pints of roasted tomatillo/tomato salsa and 10 pints of regular tomato salsa, and we haven’t even started harvesting the Roma tomatoes yet. Holy harvest, batman!
MilesAwayFarm
Miles Away Farm Blog 
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August 20, 2013 at 10:06 am
Lauri
That looks deliciously scrumptious!!! I love a great corn and black bean salsa also and I bet you could use this if you omit the rice. Wonder what the pH is…….Can you can it without the avocado and rice?
August 20, 2013 at 1:50 pm
MilesAwayFarm
Lauri, I wouldn’t can it. All of the base ingredients aren’t acidic, and given that tomato salsa calls for a whole cup of vinegar, I don’t think the lime/orange in the dressing would make it acidic enough. But you could roast and freeze the veg portion and then eat in the winter.
August 20, 2013 at 10:08 am
WSFMA Office
Nice recipe! Looks delicious — and I can see why it becomes a family staple this time of year. I do so love reading your posts.
Thought I’d return some of the pleasure you bring readers with your posts by sending you a recipe that Washington State Farmers Market Association distributed through our member markets this year during Farmers Market Week. It’s a Sweet Corn and Pepper Salsa designed to go with the grilled protein of your choice or, supplemented with beans like black beans or garbanzos, becomes a delicious and nutritious one-pot meal. It was developed by Chef Jason of Tilth Restaurant in Seattle, specifically to celebrate the bounty of August in farmers markets across WA State. I added a couple of variations at the end to change things up if you want.
*2013 Farmers Market Week Recipe*
*Farmers Market Week Cooks — **Sweet Corn and Pepper Salsa!*
*This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice rubbed pork, grilled fish, chicken or steak, or try mixing it with beans or grilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for 4. (Leftovers go great with your favorite chips or a hunk of crusty bread!)*
*Ingredients*
4 ea. ears, sweet corn
6 ea. mixed sweet and hot peppers
1 ea. medium sized sweet onion
2 ea. garlic cloves, minced
1 pt. cherry tomatoes, halved
1 bu cilantro
Vegetable oil of your choice
Salt & pepper
Juice of a lemon
*Directions*
Cut the corn kernels from the ears of corn. Dice the peppers and onions. Sauté the onions and garlic in a little oil, over medium heat, until fragrant. Add the corn and peppers and sauté until tender. Season with salt, pepper and lemon juice. Add tomatoes and chopped cilantro. Let cool. You can serve immediately, but it will be better the next day!
*Recipe Variations*
1. Leave out the fresh corn and add in 2 cups of fresh summer squash, any kind, and chopped small. Add some fresh chopped oregano, marjoram or thyme (Or a pinch or two of dried) with the salt and pepper. Instead of cilantro, use 1 bunch of flat Italian parsley. You can add some torn fresh basil leaves right at the end if you have some. Serve with pasta, salad and protein of your choice.
*2. *Leave out the fresh corn and stick with the summer squash. Add oregano, ¼ tsp. cinnamon and ¼ tsp. allspice when you add the salt and pepper. Use parsley again, and some fresh mint if you have it. Throw in a handful of black olives (kalamata if you have them) with the tomatoes and parsley. Serve with couscous or rice, a spinach salad and grilled lamb, lamb burger or chicken. Or add garbanzo beans (chickpeas) for a vegetarian version.**
Happy late summer!
Jennifer