Grilled Pork with Wild-rice Salad

• 4 ¼ cups water
• ½ teaspoon salt
• 1 teaspoon olive oil
• 2 (6 ounces each) long-grain and wild rice mix
• 6 boneless pork chops (4 or 5 ounces each)

Dressing:

• ¼ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons fresh lemon juice
• 1 ½ teaspoons whole-grain mustard
• Pinch salt
• Pinch black pepper
• 2 tablespoons olive oil
• 1 (about 15 ounces) kidney beans, drained and rinsed
• 10 ounces frozen corn, thawed
• 3 green onions, sliced