Southwestern Corn & Black Bean Salad
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.Advertisement
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.
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.
Make Ahead Tip: Cover and refrigerate for up to 1 day.
Tip: Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.
3 starch, 1 vegetable, 2 lean meat, 2 fat