Southwestern Corn & Black Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Serve with chips or as a side 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 |
fresh ground pepper |
2 (15 ounce) cans black beans, rinsed |
2 cups shredded red cabbage (see tip) |
1 large tomato, diced |
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.
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