Best Recipe for Rice, Bean, and Corn Salad
Ingredients
- 1 garlic clove
- 1 onion
- 1 ear corn
- 3/4 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander seeds
- 1/4 teaspoon salt
- 1/3 cup long-grain rice (not converted)
- 3/4 cup drained canned black beans
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
Instructions
- Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
- In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt. 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 salt and pepper to taste.
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