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.
2 cloves garlic
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.