Sunday, August 17, 2008

Black Bean, Rice, and Corn Salad

Sweet and sour, this salad is a perfect side dish on a hot summer day.

yield: 8 1/3-cup servings

1 cup water
1 tsp salt, divided
1/2 cup rice
6 Tbsp lime juice
2 Tbsp olive oil
1/4 tsp pepper
1 garlic clove, minced
1 15-oz can black beans, rinsed and drained
1 1/2 cups fresh corn kernels (or 2 ears worth)
1/2 tsp sugar

1. Combine 1 cup water and 1/2 tsp salt in a 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, lime juice, 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 sugar.

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