SOUTHWESTERN CORN AND BLACK BEAN SALAD

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 1. 3 large ears of corn, husked
  • 2. 1/3 cup pine nuts
  • 3. 1/4 cup lime juice
  • 4. 2 tablespoons extra-virgin olive oil
  • 5. 1/4 cup chopped fresh cilantro
  • 6. 1/2 teaspoon salt
  • 7. Freshly ground pepper to taste
  • 8. 2 (14.5 ounce) cans black beans, rinsed
  • 9. 2 cups shredded red cabbage (see Tip)
  • 10. 1 large tomato, diced
  • 11. 1/2 cup minced red onion

Directions

  • 1. Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
  • 2. Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
  • 3. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Notes

Author Credit: From EatingWell Magazine

Website Credit: http://food.yahoo.com

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