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Rice, Bean, and Corn Salad Recipe
Rice, Bean, and Corn Salad Recipe-August 2024
Aug 26, 2025 3:03 PM

  This recipe can be made in 45 minutes or less.

  

Ingredients

Serves 4

  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

  

Step 1

Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.

  

Step 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.

  

Step 3

Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.

  

Nutrition Per Serving

Each 3/4 cup serving about 136 calories and less than 1 gram of fat.

  #### Nutritional analysis provided by Gourmet

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