Name: Rice, Black Bean, and Corn Salad
Yield: 4 servings
Ingredients: 2 cloves garlic; 2 onions; 2 ears corn; 1 1/2 cups water; 2 teaspoons ground cumin; 1 teaspoon ground coriander; Kosher salt and freshly ground black pepper; 2/3 cup long-grain rice (not converted); 1 1/2 cups drained canned black beans; 1/3 cup chopped fresh cilantro leaves; 2 tablespoons fresh lime juice

Servings: 4 persons

2 cloves garlic
2 onions
2 ears corn
1 1/2 cups water
2 teaspoons ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2/3 cup long-grain rice (not converted)
1 1/2 cups drained canned black beans
1/3 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice

1
Mince garlic and finely chop enough onion to measure 1 cup.
2
Cut enough kernels from cob to measure 1 1/2 cups.
3
In a small heavy saucepan with a tight-fitting lid, bring water to a boil with garlic, onion, cumin, coriander, and season with salt and pepper.
4
Stir in rice and cook, covered, over low heat 15 minutes.
5
Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender.
6
Fluff mixture with a fork and transfer to a large bowl to cool completely.
7
Rinse and drain black beans.
8
Stir cilantro into rice with beans, lime juice, and season salt and pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rice, Black Bean, and Corn Salad

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