Makes 4-6 servings. Difficulty
1 cup long grain white rice Water Dash of salt 1 Tablespoon fresh lime juice 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 1 Tablespoon olive oil 2 Tablespoons fresh cilantro One 14-oz. can black beans, rinsed and drained 1 corn on the cob, kernels cut off the cob 2 medium tomatoes, diced 4 scallions, diced 1/4 cup cilantro, chopped
Place rice in heavy saucepan. Wash rice in cold water until water is near clear. Add water to saucepan. (Measuring tip: Water should reach the top of first knuckle of forefinger, when fingertip is resting on top of rice.) Add a dash of salt.
Bring rice to a gentle boil. Cook, uncovered, over low heat until liquid is almost gone, about 5 minutes. Cover and reduce heat to lowest setting. Cook for 30 minutes (do not open lid before end of cooking). Remove from heat, uncover and fluff with a fork.
Meanwhile, in a small bowl, whisk together the lime juice, garlic, red pepper flakes and 1/4 teaspoon salt. Slowly add the oil in a steady stream, whisking constantly, until mixture is emulsified. Whisk in the cilantro. Adjust seasonings to taste with salt and freshly ground black pepper.
Place the cooked rice in a large bowl, add the black beans, corn, tomatoes, scallions and cilantro. Stir to combine. Pour the lime mixture over the rice and stir until rice is just coated. Adjust seasonings to taste with salt and freshly ground black pepper. Serve warm or at room temperature.