Rice-Bean-Corn Salad
From: the American Institute for Cancer Research

Rice-Bean-Corn Salad makes a filling and tasty main course for a picnic meal. All you need to include is a variety of cut-up fresh vegetables and fruits. Then grab a blanket and head outside on the next nice day.

2 cups water
2 garlic cloves, minced
1 cup chopped onion
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 cup brown rice
1 can (15-oz.) black beans, rinsed and 1 cup corn kernels, fresh, frozen, or canned (drained)
6 Tbsp. chopped fresh cilantro
2 Tbsp. fresh lime juice
Salt and freshly ground black pepper
1 red bell pepper, chopped, drained

In a medium saucepan, bring water, garlic, onion, cumin, coriander and salt to boil. Stir in rice, reduce heat to simmer, cover and cook about 40 minutes, or until liquid is absorbed. Transfer rice into a large bowl to cool.

When rice is completely cooled, stir in beans, corn, cilantro and lime juice. Season to taste with salt and pepper. Transfer to a large serving bowl. Garnish with red bell pepper.
Makes 8 servings.

Per serving: 163 calories, 1 g. total fat (less than 1 g. saturated fat), 33 g. carbohydrate, 6 g. protein, 5 g. dietary fiber, 313 mg. sodium.