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

Rice, Bean and Corn Salad

3/4 cup water

1 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 juice

Salt and freshly ground black pepper to taste

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

Serves 4.