Rice, Black Bean, & Corn Salad

Makes 8 servings

Ingredients

• 2 cloves garlic
• 2 onions
• 2 ears corn
• 1 1/2 cups water
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 2/3 C long-grain rice (not converted)
• 1 1/2 C drained canned black beans
• 1/3 C chopped fresh cilantro leaves
• 2 T fresh lime juice

Directions

1. Mince garlic and finely chop enough onion to measure 1 cup. Cut enough kernels from cob to measure 1 1/2 cups.
2. 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.
3. Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and season salt and pepper.

recipe from: foodtv.com, 9/5/04