Southwestern Corn & Black Bean Salad
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.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4 servings, 2 cups each
Ingredients
-
3 large ears of corn , husked
-
1/3 cup pine nuts
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1/4 cup lime juice
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2 tablespoons extra-virgin olive oil
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1/4 cup chopped fresh cilantro
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1/2 teaspoon salt
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Freshly ground pepper, to taste
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2 15-ounce cans black beans, rinsed
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2 cups shredded red cabbage, (see Tip)
-
1 large tomato, diced
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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.
Tips:
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.
Nutrition information
Calories 410, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 477 mg, Carbohydrate 57 g, Fiber 13 g, Protein 16 g, Potassium 537 mg. Daily Values: Vitamin A 20%, Vitamin C 80%, Iron 25%. Exchanges: Starch 3,Vegetable 1,Lean Meat 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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