Summer is just starting to show itself in the local grocery stores. I picked up a gorgeous watermelon, some beef stew meat, and cilantro today and dreamt of BBQ the whole afternoon in anticipation.
This grilled corn, bean, and rice salad is fresh, substantial without being heavy, bright, and will be even better tomorrow. I made this big batch to keep leftovers in handy mason jars for lunches through the week.
The beef marinated for a couple hours in a Jamaican jerk seasoning and then were simply strung on kabob sticks with onion wedges and grilled with the corn. Delish.
Summer Salad with Black Beans & Rice
Adapted from Eating Well
2 cups short-grain brown rice
7 cups water
1 25-ounce can (or 2- 15 oz cans) black beans, rinsed
4 large ears corn, husked
3 green onions, chopped
1 red bell pepper, cored and chopped
1 cup cherry tomatoes, halved
1 cup hot tomato salsa
1 cup orange juice
2/3 cup lime juice
2 cloves garlic, minced
1/2 bunch cilantro, chopped
2 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Rinse the rice in a colander under water a few times. Add it to a large pot with the 7 cups water, stir and set over high heat. Once it comes to a boil, reduce the heat to low to keep a simmer and cook uncovered for 30 minutes, stirring occasionally. Remove from the heat and pour the rice back out into the colander, letting it drain for 10 seconds. Put the drained rice back in the pot and set aside with the lid on for 10 minutes. Once it’s done, fluff the rice a bit and then spoon it out into a large bowl. Add the beans beans and set aside.
Meanwhile, preheat grill. Grill the corn (husks on or off) turning frequently, until tender and charred, 10 to 12 minutes. Cut kernels from cobs and add to reserved rice and beans. Add the onions, tomatoes, and bell pepper to the rice mixture.
In a separate bowl, whisk salsa, orange juice, lime juice, cilantro, garlic, oil and cumin. Season with salt and pepper. Toss with the rice mixture and serve.