Black Bean, Rice, And Sweet Corn Salad
|Water||1 Cup (16 tbs)|
|Salt||1 Teaspoon, divided|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Fresh lime juice||6 Tablespoon (About 2 Large Limes)|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Drained canned black beans||1 Cup (16 tbs), rinsed|
|Fresh corn kernels||1 Cup (16 tbs) (About 2 Ears)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
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.
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.