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Southwestern Corn and Black Bean Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 3 large ears of corn, husked
- 1/3 cup pine nuts
- 1/4 cup lime juice
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 (14.5 ounce) cans black beans, rinsed
- 2 cups shredded red cabbage (see Tip)
- 1 large tomato, diced
- 1/2 cup minced red onion
Nutrition Info
Per Serving
- Calories: 439 kcal
- Carbohydrates: 63 g
- Dietary Fiber: 19 g
- Fat: 14 g
- Protein: 19 g
- Sugars: 18 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Tip
Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.
Make Ahead Tip
Cover and refrigerate for up to 1 day.
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great for picnics
Amy - July 9, 2007 06:17:15 PM PSTi modified the recipe by adding iceberg instead of red cabbage for those who don\'t enjoy the slightly bitter taste of red cabbage.
1 of 2 found this review helpful.
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Very Good...added Cumin
Pylon - June 4, 2009 07:14:36 AM PSTVery Good...I added Cumin. Cilantro and Lime brighten all the flavors.
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Instant staple
heffernan.nancy - January 22, 2009 08:51:23 AM PSTThis became an instant staple in at my summer porch dinners. I confess I had to use canned corn the first time and I chose white shoe peg corn which I liked for its texture and its less sweet taste. I realize I\'m in the minority in liking corn that is not so sweet. Anyway, it\'s a great recipe.
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WOW
Chris F - September 13, 2007 12:19:12 PM PSTI took it to a dinner party and had a lot left over. Everyone there wanted to take some home. I had enough left over for the next couple of days.
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YUM!
toourtechs - August 11, 2007 12:15:31 PM PSTThis salad is addictive. I omitted the pine nuts and cabbage and used canned corn (had everything else on hand) and served on the side w/tacos. We loved it! Worth a try....
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