Southwestern Corn & Black Bean Salad

By Lovestobake

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 it's bite. Make it a meal: scoop up this salad with warm corn tortillas.

Ingredients

• 3 large ears of corn, husked
• 1/3 cup pine nuts
• 1/4 cup lime juice
• 2 T. extra virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• fresh ground pepper to taste
• 2- 15 oz cans black beans, rinsed
• 2 cups shredded red cabbage
• 1 large tomato, diced
• 1/2 cup minced red onion

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Bring 1 inch of water to a boil in a large dutch oven.Add corn, cover and cook just until tender, about 3 min. When cool enough to handle, cut the kernels from the cob.

Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2-4 min.

Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add corn, pine nuts, beans, cabbage, tomato and onion. Toss to coat. Refrigerate until ready to serve.