Main dish, combination meal

Southwestern Corn & Black Bean Salad

Southwestern Corn & Black Bean Salad
Prep Time
25
Cook Time
0
Total Time
25

Overview

Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.

Nutritional Information

4 Servings
2 cups
Calories407
Carbohydrates56g
Fat16g
Saturated Fat2g
Mono Fat8g
Protein16g
Cholesterol0mg
Dietary Fiber15g
Potassium1086mg
Sodium479mg

Ingredients

3 large ears of corn , husked
⅔ cup pine nuts
¼ cup lime juice
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh cilantro
½ teaspoon salt
Freshly ground pepper to taste
2 15-ounce cans black beans , rinsed
2 cups shredded red cabbage
1 large tomato , diced
½ cup minced red onion

Instructions

  • 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.
  • 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.
  • 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.

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