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20 minute dinner recipes

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Southwestern Corn & Black Bean Salad

http://www.eatingwell.com/recipes/southwestern_corn_black_bean_salad.html

From EatingWell:  February/March 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

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.

Nutrition

Per serving : 410 Calories; 16 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 57 g Carbohydrates; 16 g Protein; 13 g Fiber; 477 mg Sodium; 537 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 2 very lean meat, 2 fat

Tips & Notes