Southwestern Corn and Black Bean Salad
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 its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
Ingredients
  • 3 each 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
  • 2 cups shredded red cabbage (see Tip)
  • 1 each large tomato, 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.
Nutrition Information
Per serving
Calories: 410
Carbohydrates: 57g
Fat: 16g
Saturated Fat: 2g
Monounsaturated Fat: 8g
Protein: 16g
Cholesterol: 0mg
Dietary Fiber: 13g
Potassium: 537mg
Sodium: 477mg
Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Potassium (15% dv).
SERVES: 4
TOTAL TIME: 25 minutes
MEETS THESE GUIDELINES:
High Fiber
Low Sat Fat
Low Sodium
High Potassium
Heart Healthy
MAKE AHEAD TIP:
Cover and refrigerate for up to 1 day.
RECIPE TIPS:
Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.
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