Rice, Black Bean, And Corn Salad

Recipe Ingredients

2		Garlic cloves
2		Onions
2		Corn
1 1/2 cups	355ml	Water
2 teaspoons	10ml	Ground cumin
1 teaspoon	5ml	Ground coriander
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	106g / 3.7oz	Long-grain rice (not converted)
1 1/2 cups	240g / 8.5oz	Drained canned black beans
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro leaves
2 tablespoons	30ml	Fresh lime juice

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C26) - from the TV FOOD NETWORK

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