Black Bean, Rice, and Sweet Corn Salad

Yield: 8 servings


  • 1 cup water
  • 1 teaspoon salt, divided
  • 1/2 cup long-grain rice
  • 6 tablespoons fresh lime juice (about 2 large limes)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 cup rinsed and drained canned black beans
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup chopped fresh cilantro

1. Combine 1 cup water and 1/2 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 1/2 teaspoon salt, 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 cilantro.