Rice, Black Bean, And Corn Salad

Rice, Black Bean, And Corn Salad
Rice, Black Bean, And Corn Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

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