This is a great salad to have around for a quick lunch. If I don't have fresh corn on hand I substitute frozen, the hot rice thaws the corn and the salad cools quickly.
Recipe adapted from Cooking Light
1 c. water
1/2 c. long-grain rice
4-5 Tbsp. freshly squeezed lime juice (no substitutions!)
1 Tbsp. extra virgin olive oil
1/4 tsp. freshly ground black pepper
1 lg. clove garlic run through a press
1 1/2 c. rinsed and drained canned black beans
1 1/2 c. fresh corn kernel (about 2 ears)
1/4 c. chopped fresh cilantro
Combine the water and rice in a sauce pan with a lid; bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with a fork.
Combine 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.
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