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Black Bean, Rice and Sweet Corn Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: The Best of Cooking Light Great Plates Jan. 2009
| 1 c. | water |
| 1 tsp. | salt, divided |
| 1/2 c. | long-grain rice |
| 6 Tb. | fresh lime juice, (about 2 large limes) |
| 2 Tb. | extra-virgin olive oil |
| 1/4 tsp. | freshly ground black pepper |
| 1 | garlic clove, minced |
| 1 c. | rinsed and drained canned black beans |
| 1 c. | fresh corn kernels, (about 2 ears) |
| 1/4 c. | chopped fresh cilantro |
1. Combine 1 c. water and 1/2 tsp. 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 1/2 tsp. 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.
Each serving=111 calories
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