Rice, Black Bean, and Corn Salad

Ingredients

• 2 cloves garlic
• 2 onions
• 2 ears corn
• 1 1/2 cups water
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Kosher salt and freshly ground black pepper
• 2/3 cup long-grain rice (not converted)
• 1 1/2 cups drained canned black beans
• 1/3 cup chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice

Directions

Mince garlic and finely chop enough onion to measure 1 cup. Cut enough kernels from cob to measure 1 1/2 cups.

In a small heavy saucepan with a tight-fitting lid, bring water to a boil with garlic, onion, cumin, coriander, and season with salt and pepper. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.

Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and season salt and pepper.