Rice, Bean, and Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be made in 45 minutes or less. 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 |
Directions:
1. Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
2. 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.
3. Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.
4. Each 3/4 cup serving about 136 calories and less than 1 gram of fat. Nutritional analysis provided by Gourmet
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