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Rice, Bean and Corn Salad

1 garlic clove
1 onion
1 ear corn
3/4 cup water
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt
1/3 cup long-grain rice (not converted)
3/4 cup drained canned black beans
3 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lime juice

1. Mince garlic and finely chop enough onion to measure 1/2 cup. Cut enough kernels from cob to measure 3/4 cup.
2. In a small heavy saucepan with a tight-fitting lid bring water to a boil with garlic, onion, cumin, coriander seeds, and salt. Stir in rice and cook, covered, over low heat 15 minutes. Stir in corn and cook, covered, 3 minutes, or until water is absorbed and rice is just tender. Fluff mixture with a fork and transfer to a large bowl to cool completely.
3. Rinse and drain black beans. Stir cilantro into rice with beans, lime juice, and salt and pepper to taste.

Serves 4.