Southwest Black Bean Salad
Need some versatile salads to have on hand this summer? This black bean corn salad is great to have as a side with your burgers or topped over a bed of greens.
- 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
- Freshly ground pepper, to taste
- 2 15-ounce cans black beans, rinsed
- 1 large tomato, diced
- 1/2 cup minced red onion
- 2 cups shredded red cabbage
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.
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.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.
Nutrition Facts: 2 cups serving size
Protein: 16 g
Fat: 16 g
Carbohydrates: 58 g
Fiber: 15 g
Courtesy of Eating Well
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