Roasted Corn, Black Bean & Brown Rice Salad w/Chipotle Lime Dressing

Ocean City, NJ Boardwalk, 2011

A busy weekend is coming up!!  We'll be attending our local Memorial Day parade to honor those who have lost their lives while serving our country.  We are also planning to visit with family in Ocean City, NJ and we must certainly make a visit to our local Memorial Day tradition, The Devon Horse Show and Country Fair!

The horse carriers have been rolling into town for days now and all the local streets are lined with horse fans who don their hats and tote their fancy picnics to the grand stands and private viewing boxes to watch the equestrian events.   It's so nice to have this fun event right in our "backyard".  We love to watch the beautiful horses and enjoy the rides, food and shops at the country fair!  Funnel cake and a lemon stick are a must!  

This weekend heralds the start of the summer season with getaways, BBQs and parties!  I love to have a few new salad recipes ready for summer events.  It's so nice to be able to have a big batch of a yummy salad made in the refrigerator ready to grab for a quick lunch, to pair with your grilled dinner or to bring to a summer pot luck party.  This salad is easy to make, healthy and full of flavor!  You can make it ahead of time and it holds up perfectly!  I hope you like it as much as we do!     

Giveaway from CCC!!

Also check the end of this post for a giveaway offer!  I'll be holding a drawing for a free 1-year membership to Cooking Contest Central.  You could have free access to the website with the most helpful cooking contest information, tips and community forum!   Just leave a comment on this post by May 30th, 5:00PM EST to be entered in the drawing!  Good Luck!

Devon Horse Show and Country Fair Photos:

Brenda Carpenter Photography at  

Thank you Brenda for letting me share your gorgeous work!! 

Roasted Corn, Black Bean & Brown Rice Salad w/ Chipotle Lime Dressing

The Dressing: 

The dressing is really delicious!  It combines your basics like oil and vinegar with some honey, lime and oregano.  I also add some adobo seasoning along with some minced chipotle peppers in adobo sauce - double adobo!!  I am able to find both of these products in all the grocery stores where I shop.  They are usually in the Latin section or the aisle with all the salsa and taco shells.  

The Salad Ingredients: 

I love using leftover corn on the cob in salads!  I always cook a few extra ears so I'll be sure to have some left over!  I didn't have any corn on hand this time, so I roasted a few ears by shucking them, drizzling them with some oil and salt, wrapping in a foil packet and roasting in the oven for 30 minutes at 400 degrees.   In my area here in PA, corn is not yet at its best, so roasting it cooked it perfectly and concentrated the corn flavor.  

The other ingredients are grape tomatoes, black beans, red onion, cilantro, queso fresco cheese and cooked brown rice.  I like to buy the frozen brown rice that you just need to microwave for a few minutes.  I'm a big fan of the Trader Joe's Organic Frozen Brown Rice.  It's super handy!  I am able to find the queso fresco cheese in most grocery stores as well, it's usually in the cheese case that has more specialty items.  You can top the salad before serving with some diced avocado if you like!  YUM! 

Roasted Corn, Black Bean & Brown Rice Salad w/ Chipotle Lime Dressing Recipe: 

For Dressing-

1 tablespoon red wine vinegar

2 tablespoons lime juice (about 1 lime)

1/2 teaspoon lime zest

2 tablespoons honey

2 teaspoons adobo seasoning with pepper (such as Goya brand)

1 teaspoon dry oregano

1 1/2 teaspoons chipotles in adobo sauce, finely minced (comes in a small can in Latin/taco section of grocery) *adjust amount up or down based on your taste for spiciness

1/4 teaspoon kosher salt

1/2 cup olive oil

In a medium bowl, whisk together all ingredients except oil.  When well mixed, drizzle in oil while whisking.

For Salad- 

1 (15.5-ounce) can black beans, drained and rinsed

1/3 cup red onion, finely chopped

1 pint grape tomatoes, halved

2 cups cooked & cooled brown rice (I use the frozen microwavable variety)

6 ounces queso fresco cheese, crumbled (most stores have in cheese case)

1/4 cup cilantro, chopped (can substitute with parsley)

1 1/2 cups roasted corn* (or leftover corn off the cob, or thawed frozen corn) 

Combine all ingredients in large bowl and gently toss with enough dressing to coat.  Save any additional dressing to add later if needed.

*Roasted Corn

Preheat oven to 400 degrees.

Place 3 ears of shucked corn on a large piece of foil on a baking tray.  

Drizzle corn with 2 teaspoons of olive oil and a 1/4 teaspoon of kosher salt.  

Close the foil around to corn to form a sealed packet.  Roast in oven for 30 minutes.  

Allow to cool and cut the corn off the cob. 


Thanks for spending some time "in the cloud" with me!  

Don't forget to leave a comment to enter the giveaway!  Info. below!  

I hope you have a nice weekend!  Tina ( : 

Giveaway!  Want to try your hand at cooking contests??

You could win a free 1-year membership to Cooking Contest Central!!  This website is the one I use to get all my contest information, tips and to network with my contest friends!  It has been so helpful to me since I joined in 2010.  

Just leave a comment on this post stating "something you are looking forward to doing this Memorial Day Weekend" by May 30th, 2013. 5:00PM EST to be entered in the drawing!  Also, I'll need a way to contact you, so please enter your email or website when you add your comment - or - email it to me at so I have it - Thanks!  Good Luck!

-Cooking Contest Central is the largest website and online community dedicated to cooking and recipe contests.

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