Black Bean, Rice, And Sweet Corn Salad Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon, divided | |
| Rice grain | 1/2 Cup (16 tbs) | |
| Lime juice | 6 Tablespoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Canned black beans | 1 Cup (16 tbs), drained, rinsed | |
| Corn kernels | 1 Cup (16 tbs) | |
| Cilantro | 1/2 Cup (16 tbs), chopped |
Directions
1.
Combine 1 cup water and 1/4 teaspoon salt in a large, heavy saucepan; bring to a boil.
Add rice to pan.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Fluff with a fork.
2.
Combine remaining 1/4 teaspoon salt, juice, olive oil, pepper, and garlic in a large bowl.
Add rice and beans; toss to coat.
Let stand 15 minutes or until completely cool.
Stir in corn and cilantro.
Combine 1 cup water and 1/4 teaspoon salt in a large, heavy saucepan; bring to a boil.
Add rice to pan.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Fluff with a fork.
2.
Combine remaining 1/4 teaspoon salt, juice, olive oil, pepper, and garlic in a large bowl.
Add rice and beans; toss to coat.
Let stand 15 minutes or until completely cool.
Stir in corn and cilantro.
Chef
