Makes 6 servings. Difficulty
1 cup jasmine rice, uncooked 1/4 cup extra-virgin olive oil 1/4 cup lime juice 1 teaspoon ground cumin 1 can black beans, rinsed thoroughly and drained 2 carrots, peeled and finely diced 2 corn cobs, corn cut off the cob 1 medium tomato, diced 1/4 cup chopped cilantro 1/4 cup chopped red onion Salt and freshly ground black pepper
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. Let the rice cool.
In a large serving bowl, whisk together the olive oil, lime juice and cumin. Add the cooled rice, black beans, carrots, corn, tomatoes, cilantro and onion. Toss to combine. Adjust seasonings to taste with salt and freshly ground black pepper.