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Recipe Categories:

    Rice, Black Bean, and Corn Salad


    Source of Recipe


    Recipe courtesy Gourmet Magazine

    List of 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

    Recipe



    Mince garlic and finely chop enough onion to measure 1 cup. Cut enough kernels from cob to measure 1 1/2 cups.
    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.


 

 

 


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