Rice, Black Bean, and Corn Salad


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Fresh, cut from the cob corn kernels combine with a black beans and rice for a great vegetarian dish.

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  • 2 cloves garlic
  • 2 onions
  • 2 ears corn
  • 1 1/2 C. 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 Tbs. fresh lime juice

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Mince garlic and finely chop enough onion to measure 1 C. Cut enough kernels from cob to measure 1 1/2 C. 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.

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