Appetizers / Soups / Salads

Charred Corn and Rice Salad is for Side Dish.

Charred Corn and Rice Salad takes 35 minutes to prepare.

Charred Corn and Rice Salad takes 15 minutes to cook.

Charred Corn and Rice Salad makes 8 servings.

The ingredients for Charred Corn and Rice Salad are:

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

Here is how you make Charred Corn and Rice Salad:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user PRINCESS100962.

The nutritional information for Charred Corn and Rice Salad is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Charred Corn and Rice Salad is Vegetarian