1½ frozen corn, toasted (cook with a touch of oil, over medium heat approx 5 minutes)
1 cup grape tomatoes, halved or quartered
1 tbsp fresh lime juice
¼ cup fresh cilantro, chopped
1 bunch green onions, chopped
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste
Heat oil in a medium saucepan over medium-high heat. Add corn and cook, stirring occasionally until kernels begin to brown and pop, approximately 3-5 minutes. Remove from heat, transfer to bowl and set aside.
Rice and beans
In a medium saucepan, heat oil and saute onion until tender, about 5 minutes. Stir in salt.
Add in garlic, cumin, coriander and oregano, mix well and cook about 1 minute, or until fragrant.
Add in broth, rice and beans. Mix well and bring to a simmer.
Reduce heat to low, cover and simmer approximately 15 minutes, stirring occasionally, until liquid is absorbed and rice tender.
Remove from heat and let sit for 5 minutes.
Gently fluff rice with a fork.
Add in toasted corn and mix gently.
In a medium bowl, combine tomatoes, green onions, cilantro, lime juice and oil. Season with salt and pepper to taste.
Sprinkle tomato salsa over rice and beans and serve.