Cilantro Lime Rice Salad with Corn and Black Beans

Name: Cilantro Lime Rice Salad with Corn and Black Beans
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ cups (280 g) long-grain white rice, rinsed in a sieve under cold water until the water runs mostly clear; 2¼ cups (530 ml) water; ½ tsp (3 g) fine sea salt; ⅓ cup (80 ml) fresh lime juice, from about 3 limes; 2 tsp (4 g) lime zest, finely grated, from the same limes; ¼ cup (60 ml) extra-virgin olive oil; 1 large clove (5 g) garlic, finely grated or minced; 1 tsp (2 g) ground cumin; 1 tsp (7 g) honey; ¾ tsp (4½ g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground; 15 oz can (425 g) canned black beans, drained and rinsed well (about 1½ cups beans); 1½ cups (230 g) corn kernels, frozen and thawed, or canned and well drained, patted dry; 1 large (200 g) red bell pepper, cored and cut into ¼-inch (6 mm) dice; 4 whole (60 g) scallions, white and green parts thinly sliced; 1 cup (30 g) fresh cilantro, leaves and tender stems, loosely packed, roughly chopped; 1 small (15 g) jalapeño, seeded and minced (optional)

From the MyKitchenBank Kitchen

Fluffy long-grain rice is tossed while still warm with a zesty lime-cumin dressing, then folded with sweet corn, black beans, crunchy red bell pepper, scallions and plenty of cilantro. Serve it cold or at room temperature as a side, potluck dish or meal-prep lunch.

Prep: 20 min
Cook: 20 min
Wait: 45 min
Total: 1 hr 25 min
Makes: About 8 cups (8 side servings)

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Ingredients

8 servings

For the rice
1½ cups (280 g) long-grain white rice, rinsed in a sieve under cold water until the water runs mostly clear
2¼ cups (530 ml) water
½ tsp (3 g) fine sea salt
For the dressing
⅓ cup (80 ml) fresh lime juice, from about 3 limes
2 tsp (4 g) lime zest, finely grated, from the same limes
¼ cup (60 ml) extra-virgin olive oil
1 large clove (5 g) garlic, finely grated or minced
1 tsp (2 g) ground cumin
1 tsp (7 g) honey
¾ tsp (4.5 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground
For the salad
15 oz can (425 g) canned black beans, drained and rinsed well (about 1½ cups beans)
1½ cups (230 g) corn kernels, frozen and thawed, or canned and well drained, patted dry
1 large (200 g) red bell pepper, cored and cut into ¼-inch (6 mm) dice
4 whole (60 g) scallions, white and green parts thinly sliced
1 cup (30 g) fresh cilantro, leaves and tender stems, loosely packed, roughly chopped
1 small (15 g) jalapeño, seeded and minced (optional)

Equipment (7)

Medium saucepan with tight-fitting lid (3-quart / 2.8 L)
Fine-mesh sieve
Rimmed baking sheet (13×18-inch / 33×46 cm)
Large mixing bowl (4-quart / 3.8 L)
Small bowl and whisk
Microplane or fine grater
Cutting board and chef's knife

Steps

Before you start

Rinse the rice and the canned beans well; this keeps the salad from turning gummy or muddy.
Zest the limes before juicing them; it is much harder to zest a squeezed lime.
Allow about 45 minutes for the rice to cool and the flavors to blend before serving.
Thaw frozen corn in a colander under cool water, or use canned corn drained very well.

1
Rinse the rice
- Put the rice in a fine-mesh sieve and rinse under cold running water for about 1 minute, stirring with your fingers, until the water runs mostly clear.
- Shake off excess water.
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Ready when: Water draining from the rice is mostly clear, not milky.
Tip: Rinsing removes surface starch, which keeps the grains separate in a cold salad.
2
Boil the rice
- In a 3-quart saucepan, combine the rinsed rice, 2¼ cups (530 ml) water and ½ tsp salt.
- Bring to a boil over high heat, stir once, then reduce the heat to low, cover tightly and cook for 15 minutes without lifting the lid.
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Ready when: Surface shows small steam holes and no standing water remains.
Tip: Do not stir after the first stir; stirring makes rice sticky.
3
Rest the rice
- Remove the pan from the heat and leave it covered for 10 minutes so the steam finishes cooking the grains.
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Ready when: Grains are tender with no hard center.
4
Make the dressing
- While the rice rests, zest the limes into a small bowl, then squeeze to get ⅓ cup (80 ml) juice.
- Whisk in the olive oil, garlic, cumin, honey, ¾ tsp salt and pepper until the dressing looks slightly thickened and cloudy.
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Ready when: Dressing is emulsified with no visible honey streaks.
Tip: Taste on a piece of rice later; rice needs generous seasoning when served cold.
5
Cool rice with dressing
- Fluff the rice with a fork and spread it in an even layer on a rimmed baking sheet.
- Drizzle with about two-thirds of the dressing and gently turn with a spatula.
- Let it cool for 20 minutes, turning once or twice, until just warm or room temperature.
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Ready when: Rice is no longer steaming and feels barely warm to the touch.
Tip: Warm rice absorbs dressing best, but fully hot rice will wilt the cilantro and peppers.
6
Prep the vegetables
- Dice the bell pepper, slice the scallions, chop the cilantro, and mince the jalapeño if using.
- Pat the thawed or canned corn dry with paper towels.
- Make sure the beans are well drained.
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Ready when: Vegetables are in even ¼-inch pieces and the corn and beans are dry on the surface.
Tip: Wet corn and beans will dilute the dressing and make the salad watery.
7
Toss the salad
- Transfer the cooled rice to a large bowl.
- Add the beans, corn, bell pepper, scallions, jalapeño if using, and cilantro.
- Pour in the remaining dressing and fold gently with a large spoon until everything is evenly coated.
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Ready when: Colorful vegetables are evenly distributed and the rice looks lightly glossy, not wet.
Tip: Fold rather than stir hard so the beans don't break and turn the rice gray.
8
Chill and adjust
- Cover and refrigerate for at least 15 minutes to let the flavors meld.
- Taste, then add a pinch of salt or a squeeze of lime if it tastes flat.
- Serve cold or at room temperature.
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Ready when: Salad tastes bright, tangy and well salted.
Tip: Chilling dulls flavor, so re-season just before serving.

Good to know

Tips

Season generously: cold foods taste less salty, so taste and adjust right before serving.
For smoky flavor, char the corn in a dry skillet over medium-high heat for 4 to 5 minutes, then cool it before adding.
Add diced avocado or toasted pepitas just before serving to keep them fresh and crunchy.
Rinse canned beans thoroughly so the starchy liquid doesn't cloud the dressing.

Make ahead

"Make the salad up to 1 day ahead, but hold back the cilantro and about 1 tablespoon of the dressing. Stir them in just before serving so the herbs stay bright green."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container up to 4 days. Freezer: not recommended because the peppers and scallions turn soft. Serve chilled or let it sit at room temperature for 15 minutes; no reheating needed."

Substitutions

long-grain white rice → Jasmine or basmati rice. Both work; reduce the water to 2 cups (475 ml) for basmati and rinse well.
canned black beans → Pinto beans or kidney beans. Use the same amount, drained and rinsed.
honey → Maple syrup or agave. Use the same amount; omit for vegan.
fresh cilantro → Flat-leaf parsley with a little mint. Good if you dislike cilantro; the flavor will be milder.