Tuesday, May 10, 2005

Black Bean, Rice, and Sweet Corn Salad

Black Bean, Rice, and Sweet Corn SaladBlack Bean, Rice, and Sweet Corn Salad (Adapted from CL)

1 cup vegetable broth
3/4 cup water
1 1/4 teaspoons salt, divided
1 cup brown jasmine rice
3/4 cup fresh lime juice
1/4 cup extravirgin olive oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
15 ounce can black beans, rinse and drained
2 cups corn kernels
1/2 cup chopped fresh cilantro

In a medium saucepan, add broth, water and 1/2 teaspoon salt. Bring to a boil, stir in rice - cover, reduce heat, and simmer until liquid is absorbed and rice is tender, about 35-45 minutes. Remove from heat and fluff with a fork.

In a large bowl, toss together remaining salt, juice, oil, pepper and garlic. Add rice and beans - toss well to coat. Let stand 15 minutes or until cool. Stir in corn and cilantro.

Makes about 4 to 6 servings.

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