Soak beans overnight (or at least 2 hours in HOT water if you forget to soak overnight!). Drain and rinse. Add to large saucepan with at least 6 cups of water, the white part of the green onions, and a few pinches of salt. Bring to boil, then reduce heat to medium and cover. Cook for 1.5 - 2 hours, or until beans are soft.
In small saucepan, cook brown rice according to package instructions.
Once beans and rice reach the end of their cooking times, add olive oil and lemon juice to skillet. Add crushed garlic, sliced green part of the green onions, and the kernels from the corn cob. (Cut off from the cob!). Saute over medium high heat for 7-10 minutes, or until corn browns.
Dice tomatoes from the garden.
Serve Red Beans over Brown Rice, Topped with Pan Roasted Corn and Tomatoes...and Chips and Salsa!