Ingredients

• 2/3 cup short-grain brown rice
• 1 15-ounce c black beans, rinsed
• 3 large ears corn, husked
• 2 medium red onions, cut into 3/8-inch-thick slices
• 1 green bell pepper, cored and quartered lengthwise
• 1 small ripe avocado
• 1/2 cup hot tomato salsa, preferably chipotle
• 1/2 cup orange juice
• 1/3 cup lime juice
• 3 tablespoon chopped fresh cilantro
• 1 tablespoon canola oil
• 3/4 teaspoon ground cumin
• Salt & freshly ground pepper, to taste
• Baked tortilla chips, (optional)

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Cooking Directions

Step 1

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.

Step 2

Meanwhile, preheat grill.

Step 3

Oil the grill rack (see Tip). Grill corn, onions and bell pepper, turning frequently, until tender and charred, 10 to 12 minutes.

Step 4

Cut kernels from cobs (see Tip) and add to reserved rice and beans. Dice the bell pepper and half the onions; add to the rice mixture. Place the remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.

Step 5

Whisk salsa, orange juice, lime juice, cilantro, oil and cumin in a small bowl. Season with salt and pepper. Toss 3 tablespoons of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

Step 6

Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips, if desired.