It may be a little corny, but it's delicious

Everyone knows I love beans and rice.

Red beans and rice. Black beans and rice. Beans and rice and tomatoes.

Whatever the combination, I'll eat it. So when someone suggested that I add corn to the mix, I thought that I'd give it a try. I didn't know it would be as good as it was.

Corn isn't one of those things that I thought would mix well. I thought it might make the dish a little too starchy and heavy and that I would feel like a bloated fish after eating it, but this combination is light and tasty. Filling, but not uncomfortably so.

The cumin and lime juice give this a nice Mexican sort of feel. If you are so inclined, fill a tortilla with this mixture and you'll have a meal you can eat with your hands.

For myself, I added some fresh chopped tomatoes to the mix, but some of my taste testers said they preferred it without the red fruit. It's up to you. I think it not only adds texture and beautiful color to the mix, but it also tastes great.

Beans and Rice with a Corny Twist

1 8 ounce package of yellow rice mix

1 1/4 cups of water
2 tablespoons of olive oil
1 15 ounce can black beans, rinsed and drained
1 15 ounce can of whole kernel corn, drained
2 teaspoons of lime juice
1 teaspoon of ground cumin

• Bring the rice, the water and the olive oil to a boil on high heat.
• Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed.
• Mix the beans, the corn, the lime juice, and the cumin in a bowl.
• Stir in the cooked rice and serve.

Vegan.