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Rice, Bean and Corn Salad recipe

A tasty, Tex-Mex rice, bean and corn salad.

Recipe: Rice, Bean and CornSalad

3/4 cup water1 clove garlic, minced
1/2 cup chopped onion
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup long-grain rice (not converted)3/4 cup loose-pack frozen corn
3/4 cup drained canned black beans, rinsed and drained
3 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lime juiceSalt and freshly ground black pepper totaste

  • In a small heavy saucepan with a tight-fittinglid bring water to a boil with garlic, onion, cumin and salt.Stir in rice and cook, covered, over low heat 15 minutes.
  • Stir in corn and cook, covered, 4 to 5minutes, or until water is absorbed and rice is just tender.Fluff mixture with a fork and transfer to a large bowl to coolcompletely.
  • Stir beans into rice along with cilantro,lime juice. Season with salt and pepper to taste.

    Serves 4.

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  • Comments

    1 Comment


    Wonderful, and even better as leftovers with all that extra time for the other flavours to develop with the cumin. I used a mix of basmati and cauliflower rice, left out the black beans as there were none, and added juice of half a lemon at the end. So I am interested in the details of how you use the salad the second day! Did you microwave it to melt the cheese or did you heat all of it in the oven?

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