Southwestern Corn & Black Bean Salad
Ingredients
- 3 large ears of corn, husked
- ⅓ cup pine nuts
- ¼ cup lime juice
- 2 Tbsp extra-virgin olive oil
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- Freshly ground pepper, to taste
- 2 15-oz 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.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
415
|
415
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 16 | 16 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 14 | 14 |
| Sodium (mg) | 480 | 480 |
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