Southwestern Corn & Black Bean Salad
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 large ears of corn, husked
- 78.78 ml pine nuts
- 59.14 ml lime juice
- 29.58 ml extra virgin olive oil
- 59.14 ml chopped fresh cilantro
- 2.46 ml salt
- fresh ground pepper
- 2 (850.48 g) can black beans, rinsed
- 473.18 ml shredded red cabbage (see Tip)
- 1 large tomatoes, diced
- 118.29 ml minced red onion
directions
- 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.
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RECIPE SUBMITTED BY
I'm a Southerner who just loves to cook. I will try almost anything, but most experience has been in Cajun, Italian and Southern cooking.