Southwestern Corn & Black Bean Salad
Recipe from EatingWell

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.



by 3  people


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Ingredients
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    3   
    large ears of corn, husked
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    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 can 
    black beans, rinsed
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    2   cups 
    shredded red cabbage, (see Tip)
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    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:

1.
Tip: Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.
2.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 16, sat. fat (g) 2, carb. (g) 57, Monosaturated fat (g) 8, fiber (g) 13, pro. (g) 16, vit. A (IU) 972, vit. C (mg) 47, sodium (mg) 477, Potassium (mg) 537, iron (mg) 5, Vegetables () 1, Starch () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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