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Rice-Black Bean-Corn Salad




Source of Recipe


Sara Moulton


List of Ingredients




2 cloves Garlic
2 Onions
2 ears Corn
1 1/2 C Water
2 t ground Cumin
1 t ground Coriander
Kosher Salt and freshly ground black Pepper
2/3 C long-grain Rice (not converted)
1 1/2 C drained canned Black Beans
1/3 C chopped fresh Cilantro leaves
2 T fresh Lime Juice



Recipe



Mince garlic and finely chop enough onion to measure 1 C. Cut enough kernels from cob to measure 1 1/2 C.
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. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.

Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and season salt and pepper.