This summer grain bowl is a vibrant dinner recipe that combines fresh flavors with wholesome ingredients. Packed with the caramelized sweetness of browned corn, the hearty richness of black beans, and the spicy kick of pickled chiles, it’s the perfect dish for warm evenings.
With its versatile ingredients and quick prep, it’s bound to become a staple in your dinner rotation.
A Fresh Twist on Dinner Bowls
Grain bowls are a dinner favorite for their flexibility and endless possibilities, but this recipe takes things to the next level. The Southwestern-inspired combination of ingredients captures the essence of summer while offering the heartiness needed for a satisfying meal.
Whole grains like quinoa or barley provide a nutty base, while the addition of fresh arugula, cherry tomatoes, and creamy avocado balances the bowl with light, bright flavors. It’s the ideal combination of textures and tastes, making every bite a delightful experience.
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Why This Recipe Stands Out
This isn’t your typical grain bowl. It features browned corn, which develops a caramelized flavor under the broiler or on the grill, giving the dish a toasty sweetness that pairs beautifully with the tangy pickled jalapeños.
The lime juice-based dressing ties everything together with a zesty brightness, while the toasted pine nuts add a subtle crunch. It’s a harmonious blend of bold flavors and nourishing ingredients that come together in just 25 minutes, making it a lifesaver for busy weeknights.
Customizing Your Grain Bowl
One of the best things about this recipe is how adaptable it is. Here are a few ways you can tweak it to suit your preferences or dietary needs:
- Gluten-free option: Stick with gluten-free grains like quinoa or rice instead of barley or farro.
- Vegan-friendly: The base recipe is already vegan, but you can enhance the protein content by adding roasted chickpeas or tofu.
- Low-carb variation: Swap the grains for cauliflower rice or shredded lettuce for a lighter version.
- Extra toppings: Add crumbled feta or a dollop of Greek yogurt for a Mediterranean-inspired twist.
Feel free to experiment with whatever ingredients you have on hand. The beauty of grain bowls is their ability to transform based on what’s in your kitchen.
Tips for Perfect Results
- Browning the corn: For a deep, smoky flavor, grill the corn instead of broiling. It’s a small step that makes a big difference.
- Dressing distribution: Serve the lime-cumin dressing on the side if you’re prepping ahead. This keeps the arugula crisp and the grains fresh.
- Meal prep magic: Prepare all components in advance and store them separately. Assemble the bowls just before serving for a quick and fuss-free dinner.
Elevate Your Next Dinner
Whether you’re feeding the family or hosting friends, this grain bowl is sure to impress. It’s hearty enough for a standalone dinner but versatile enough to pair with grilled chicken, shrimp, or even a Mediterranean-style hummus platter.
Its vibrant colors and bold flavors make it a visually stunning dish that will leave everyone asking for seconds.
This summer grain bowl recipe isn’t just a meal—it’s an experience. The medley of fresh, bold ingredients captures the spirit of the Mediterranean and Southwest in one delicious bowl.
Give it a try for your next dinner, and watch it become an instant classic in your recipe collection!
Summer Grain Bowl with Browned Corn, Black Beans, Chiles & Arugula Dinner Recipe
Equipment
- Broiler or grill
- Baking sheet
Ingredients
- 2 to 3 garlic cloves grated or mashed
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 2 tablespoons fresh lime juice
- ½ cup extra-virgin olive oil
- 2 ears of corn shucked (yields about 2 cups kernels)
- 4 cups warm cooked grains (quinoa, brown rice, barley, or a mix)
- 2 cups arugula
- 2 cups halved cherry tomatoes
- 2 cups cooked and drained black beans homemade or canned, rinsed
- 1 ripe avocado sliced (optional)
- ¼ cup chopped pickled jalapeño
- ¼ cup toasted pine nuts or chopped peanuts
Instructions
- Mix the Dressing: In a small mixing bowl, combine the garlic, kosher salt, ground cumin, and lime juice. Slowly whisk in the olive oil until the dressing is smooth and well combined. Set it aside.
- Cook the Corn: Preheat the broiler and move the oven rack to the highest position near the heat. Place the shucked corn on a baking sheet and broil, turning occasionally, until the kernels develop a rich, golden-brown color, about 7 to 10 minutes. Alternatively, you can grill the corn. Once browned, allow it to cool slightly, then cut the kernels off the cob.
- Prepare the Bowls: Distribute the warm grains evenly among four serving bowls. Arrange the corn, arugula, halved cherry tomatoes, black beans, and avocado slices (if using) over the grains in separate sections for a colorful presentation.
- Finish with Toppings and Dressing: Sprinkle each bowl with the pickled jalapeños and toasted pine nuts or peanuts. Either drizzle the prepared dressing over the top of the bowls or serve it on the side for guests to add as desired. Serve immediately and enjoy!
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.