SOUTHWEST CORN AND BLACK BEAN SALAD

By April 22, 2013

SOUTHWEST CORN AND BLACK BEAN SALAD

SOUTHWEST CORN AND BLACK BEAN SALAD Recipe
   Serves 4
Ingredients
  • 1 ½ cups corn kernels (fresh or frozen)
  • 1/3 cup pine nuts
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 2 (14.5 ounce) cans black beans, rinsed
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion
Directions
  • 1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, untilfragrant and lightly browned, 2 to 4 minutes.
  • 2. 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.
  • 3. Freshly ground pepper and salt to taste just before serving

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