Southwestern Corn & Black Bean Salad

Serve with chips or as a side

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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
•  fresh ground pepper
• 2 (15 ounce) cans black beans, rinsed
• 2  cups  shredded red cabbage (see Tip)
• 1  large tomatoes, diced
• 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.