Wednesday, August 13, 2008

Delicious, Nutritious AND Economical Dinner!?!

I'm always looking for all of the above and have to please the less adventurous male eaters in the house but stumbled upon a keeper! We've had black beans & rice before but the addition of the corn and spices, cumin and coriander, update this classic combination.
For me, this was dinner, the salad and watermelon, of course! For the guys, they had to have a serving of meat--- tonight it was pork chops for them, but this salad can stand alone as a complete protein---delicious, nutritious AND economical.
Rice, Black Bean, and Corn Salad

2 cloves garlic
2 onions
2 ears of corn
1 1/2 cups water
2 teaspoons cumin
1 teaspon 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 lime juice

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 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 with salt and pepper.

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