Rice, Bean, and Corn Salad

1. 1

   Mince garlic and finely chop enough onion to measure 1/2 cup.

2. 2

   Cut enough kernels from cob to measure 3/4 cup.

3. 3

   In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt.

4. 4

   Stir in rice and cook, covered, over low heat 15 minutes.

5. 5

   Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender.

6. 6

   Fluff mixture with a fork and transfer to a large bowl to cool completely.

7. 7

   Rinse and drain black beans.

8. 8

   Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.