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SOUTHWEST CORN AND BLACK BEAN SALAD

Ingredients

  • 1 ½ cups corn kernels fresh or frozen
  • 1/3 cup pine nuts
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 2 14.5 ounce cans black beans, rinsed
  • 2 cups shredded red cabbage
  • 1 large tomato diced
  • 1/2 cup minced red onion

Instructions

  • 1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, untilfragrant and lightly browned, 2 to 4 minutes.
  • 2. 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.
  • 3. Freshly ground pepper and salt to taste just before serving