Menu Enter a recipe name, ingredient, keyword...

Rice, Black Bean, And Corn Salad


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 garlic cloves
  • 2 onions
  • 2 ears corn
  • 1 1/2 cups water
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • 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 8


Step 1

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.

You'll also love

Review this recipe

Black Bean Cakes With Spicy Cilantro Sauce Bobby Flay's Black Bean Soup With Crema And Three Relishes