Recipe of the Week: Southwestern Corn and Black Bean Salad

Recipe from Everyday Health

Prep Time: 15 mins
Cook Time: 10 mins
 Total Time: 25 mins

Ingredients

  • 3 ear(s) corn, on the cob, large, husked
  • 1/3 cup(s) nuts, pine nuts
  • 1/4 cup(s) lime juice
  • 2 tablespoon oil, olive, extra-virgin
  • 1/4 cup(s) cilantro, fresh, chopped
  • 1/2 teaspoon salt
  • pepper, black ground, to taste
  • 30 ounce(s) beans, black, rinsed
  • 2 cup(s) cabbage, red, shredded
  • 1 large tomato(es), diced
  • 1/2 cup(s) onion(s), red, minced

Preparation

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.