Black Bean, Rice, and Sweet Corn Salad

8 Reviews
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8 servings (serving size: about 1/3 cup)
By Joanne Weir
September 2007
RECIPE BY Cooking Light

This Black Bean, Rice, and Sweet Corn Salad recipe is the perfect summer side. One online reviewer describes this healthy dish as  "delicious, easy, and flavorful."

Ingredients

  • 1 cup water
  • 1 teaspoon salt, divided
  • 1/2 cup long-grain rice
  • 6 tablespoons fresh lime juice (about 2 large limes)
  • 2 tablespoons extravirgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 cup rinsed and drained canned black beans
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup chopped fresh cilantro

Nutritional Information

  • Calories 111
  • Caloriesfromfat 30%
  • Fat 3.7g
  • Satfat 0.5g
  • Monofat 2.6g
  • Polyfat 0.5g
  • Protein 2.8g
  • Carbohydrate 18.5g
  • Fiber 2.2g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 387mg
  • Calcium 16mg

How to Make It

Step 1

Combine 1 cup water and 1/2 teaspoon salt in a large, heavy saucepan; bring to a boil. Add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Fluff with a fork.

Step 2

Combine remaining 1/2 teaspoon salt, 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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Ratings & Reviews

carolfitz's Review

samiam0917
July 31, 2013
Have made a couple times since the issue, but after first time cut lime juice back to 3tbs which is plenty for us and makes a very nice salad. Tonight served with jerk pork tenderloin and CL's grilled apricot halves.

dec408's Review

Schnoodie
July 01, 2013
Good solid recipe. Thanks to others' suggestions, I added chopped red bell pepper, minced jalapeno, minced red and green onion (leftovers in the 'frig), and a dash of cumin. The cumin was a brilliant suggestion, particularly as I omitted the cilantro (just not a fan). I didn't have lime, either, but I did have lime olive oil which worked well and wasn't overpowering; I just used a bit of vinegar for the acid. Beautiful on the plate and delightful on the palate!

daneanp's Review

daneanp
June 01, 2013
This is a great vegan recipe. I cut back on the lime juice and cut the olive oil in half. I think some minced onion, red or green, would be a great addition. Also avocado or olives to change it up a bit. I like to make a double batch and have plenty left over for lunches the next few days. It works great over a bed of salad greens.

jaybe416's Review

cookinfabulous
July 28, 2010
Yummy summer salad. Made the first time without reading the other reviews, but definitely would agree on cutting back on lime and oil. Will make again tonight with some easy lime grilled chicken. Can't wait!

som0902's Review

som0902
November 09, 2009
This was wonderfully fresh and filling. I will definately make this again. The lime was refreshing. The only change I made was to add some dried red pepper because I like some zing. It contrasted nicely with the sweetness of the corn. We served it as a side to chicken but I brought the leftfovers as my main course for lunch.

Schnoodie's Review

dec408
July 26, 2009
The ultimate in warm weather salads - easy to make. Great with Chili or grilled Anything! I used 1 lime and added one red pepper - chopped - and 1 teaspoon Cumin for that southwestern smoky flavor. Kids and Hubby love it, too. Great for dish-to-pass functions.

samiam0917's Review

carolfitz
July 12, 2009
Added 1/2 chopped red bell pepper (gave nice crunch) and substituted juice and zest from 1/2 lime instead of amount of lime juice recommended (still had good lime flavor). Great recipe, even better after it sits.

cookinfabulous's Review

jaybe416
January 01, 2009
This was delicious - easy and flavorful. I'd cut back on the lime juice as it was a little overpowering - but rice and beans and corn is the ultimate combination! And tasted just as good throughout the week as leftovers.