Description
A recipe for Rice-Bean-Corn Salad

Ingredients

• 2 cups water
  
• 2 garlic cloves, minced
  
• 1 cup chopped onion
  
• 2 tsp. ground cumin
  
• 1 tsp. ground coriander
  
• 1/2 tsp. salt
  
• 1 cup brown rice
  
• 1 can (15-oz.) black beans, rinsed and drained
  
• 1 cup corn kernels, fresh, frozen, or canned (drained)
  
• 6 Tbsp. chopped fresh cilantro
  
• 2 Tbsp. fresh lime juice
  
• Salt and freshly ground black pepper
  
• 1 red bell pepper, chopped

Preparation
In a medium saucepan, bring water, garlic, onion, cumin, coriander and salt to boil. Stir in rice, reduce heat to simmer, cover and cook about 40 minutes, or until liquid is absorbed. Transfer rice into a large bowl to cool.

When rice is completely cooled, stir in beans, corn, cilantro and lime juice. Season to taste with salt and pepper. Transfer to a large serving bowl. Garnish with red bell pepper.

Nutrition
Per serving: 163 calories, 1 g. total fat (less than 1 g. saturated fat), 33 g. carbohydrate, 6 g. protein, 5 g. dietary fiber, 313 mg. sodium.

Serves
Makes 8 servings

Variations
no information available