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• 2 cups corn kernels (fresh, frozen or canned)
• 12 grape tomatoes, quartered
• 1 fresh jalapeno pepper, seeded and minced
• tablespoons lime juice (fresh or bottled)
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh cilantro leaves
• Salt, freshly ground pepper
• 2 tablespoons vegetable or canola oil
• 1 small yellow onion, chopped
• 1 large green bell pepper, seeded, deribbed, chopped
• 4 cloves garlic, finely chopped
• 1/2 cup chopped parsley
• 3/4 cup fresh cilantro leaves
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1-1/2 teaspoons dried oregano
• rice, cooked according to package directions

1. If using fresh corn kernels, steam or boil for 2 to 3 minutes; drain; rinse to cool. If using frozen or canned corn kernels, rinse and drain. Transfer corn kernels to a bowl. Stir in tomatoes, jalapenos, lime juice, red onion, cilantro and salt and pepper. Set aside.
2. Warm oil in a large skillet, over medium-low heat. Add onion and green pepper. Cook, stirring, 3 to 5 minutes. Add garlic; cook 2 to 3 minutes, lightly golden and all vegetables are softened. Stir in parsley, cilantro, sugar, cumin and salt and pepper to taste. Stir in beans. Remove from heat. Set aside to cool.
3. Add vegetable stock to bean mixture. Bring to a boil; simmer gently until reduced by a quarter, about 5 minutes. Simmer, uncovered until liquid has evaporated. Stir into the hot cooked rice. Serve hot with cool corn salsa on top.

Makes 6 servings.

tags: vegetarian, vegan, pareve

source: http://www.dailynewstribune.com/lifestyle/columnists/x1106743192/KITCHEN-CALL-Bolster-your-veggie-menu