Rice, Black Bean, And Corn Salad
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
65
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 cloves
Garlic2
Onions1.5 cups
Water2 tsps
Ground Cumin1 tsp
Ground Coriander1.5 cups
Black Bean (drained canned)2 tbsps
Lime Juice (fresh)Directions:
1
Mince garlic and finely chop enough onion to measure 1 cup
2
Cut enough kernels from cob to measure 1 1/2 cups
3
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
4
Stir in rice and cook, covered, over low heat 15 minutes
5
Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender
6
Fluff mixture with a fork and transfer to a large bowl to cool completely
7
Rinse and drain black beans
8
Stir cilantro into rice with beans, lime juice, and season salt and pepper