Tropical Grilled Corn Salad
Contributed by Cathy

   2/3 cup brown rice, cooked 
   15 ounces canned black beans, rinsed and drained 
   3 ears of corn, husked 
   2 medium red onions, sliced thin 
   1 red bell pepper, roasted 
   1/2 cup salsa 
   1/2 cup orange juice 
   1/3 cup lime juice 
   1 tablespoon canola oil 
   salt and pepper 
   1 jalapeno pepper, seeded and chopped 
   3 tablespoons fresh cilantro, chopped 
   1 mango, peeled and chopped 
   1 avocado 

 Mix cooked rice and black beans in a large bowl. Preheat oven to
 400 degrees F. Roast corn in oven until cooked (about 15 minutes).
 Heat a small nonstick skillet, sprayed with vegetable oil, over
 medium heat. Add onions and cook until caramelized (15 minutes).
 Add a splash of balsamic vinegar to onions, if desired. Add to rice
 bean mixture. Cut kernels off of roasted corn cobs and add to rice
 bean mixture. Peel and chop roasted bell pepper and add to rice bean
 mixture. Stir until mixed. In a small bowl, whisk salsa, orange juice,
 lime juice, canola oil, and salt and pepper to taste. Peel and chop
 avocado. Add jalapeno, mango and avocado chunks. Add salsa mixture
 to rice bean mixture and toss until well mixed. Serve warm, or
 refrigerate rice bean mixture until cool and then make salsa dressing
 right before serving.