Preparation time
5 minutes
Standing Time: 1 hour
Ready in
1 hr 30 min
Cooking Time:
Makes
8 servings
Ingredients
- 3 medium cobs Ontario Sweet Corn, husked
- 1-1/4 cups (300 mL) water
- 1 cup (250 mL) long grain rice
- 6 tbsp (90 mL) olive oil
- 1/4 cup (50 mL) white wine vinegar
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) cayenne pepper
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1 large Ontario Field Tomato, diced
- 1 cup (250 mL) chopped Ontario Sweet Green Pepper
- 1/2 cup (125 mL) chopped Ontario Green Onions
- Salt and pepper
- 2 large Ontario Field Tomatoes,
- halved and sliced
Instructions
With sharp knife, cut corn kernels from cobs to make 1-1/2 cups (375 mL); set aside. In medium saucepan, combine water and rice; bring to boil. Cover, reduce heat and simmer 15 minutes. Stir in corn; cook for 5 minutes or until corn is tender and no liquid remains.
Meanwhile, in large bowl, whisk together oil, vinegar, cumin and cayenne. Add hot rice mixture; toss well. Let cool slightly. Stir in black beans, diced tomato, green pepper and green onions. Add salt and pepper to taste. Cover and let stand at room temperature 1 hour to blend flavours. Spoon into bowls; tuck tomato slices around edges.
Nutritional Information
1 Serving:
- Protein: 6.5 grams
- Fat:11 grams
- Carbohydrate: 37 grams
- Calories: 268
- Fibre: 5 grams