Southwestern Corn & Black Bean Salad

Southwestern Corn & Black Bean Salad

22 Reviews
From: EatingWell Magazine, February/March 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large ears of corn, husked
  • ⅓ cup pine nuts
  • ¼ cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed
  • 1 large tomato, diced
  • ½ cup minced red onion
  • 2 cups shredded red cabbage, (see Tip)


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 415 calories; 16 g fat(2 g sat); 14 g fiber; 58 g carbohydrates; 16 g protein; 165 mcg folate; 0 mg cholesterol; 16 g sugars; 0 g added sugars; 1,175 IU vitamin A; 46 mg vitamin C; 104 mg calcium; 5 mg iron; 480 mg sodium; 1,112 mg potassium
  • Nutrition Bonus: Vitamin C (77% daily value), Folate (41% dv), Iron (28% dv), Vitamin A (24% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 22

August 18, 2015
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By: Granny48
Very Tasty This made a great make ahead salad. I substituted regular cole slaw mix for the red cabbage. The salad is very refreshing. Didn't have quite enough dressing on the serving, so I poured on a little Italian Dressing. I will try adding the cumin and jalapeno next time. Pros: East to prepare
September 23, 2014
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By: Ann Marie Natal
Loved it! Super quick and easy to assemble. I added a teensy bit more salt and lime juice to taste. A little bit of cumin made this spectacular! Didn't have the red cabbage but broccoli slaw worked well in its place. Good side dish!
August 13, 2013
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By: EatingWell User
Excellent salad This salad is amazing!! Everyone who eats it, loves it. I actually hate cilantro so I substitute basil, oregano and chili powder and I also add sweet peppers...It keeps for several days and tastes just as good after a few days. Pros: Easy, versatile, delicious Cons: Can't think of any
July 04, 2013
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By: EatingWell User
Needs More Spice to be Southwestern! I find that food magazines tend to avoid spiciness to avoid offending some palates, but Southwestern cooking really requires a little more excitement. Also, in cooking lower fat foods, the cook needs to focus on flavor which means adding herbs and spices to taste. Pros: All the ingredients are lovely together. Cons: I added ground cumin and chipotle powder to give a little more zip. Green cabbage works as well.
May 09, 2013
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By: EatingWell User
Wonderful Meal This meal was great! We substituted sunflower seeds and I added a bit more salt and I think next time I will add the cumin and maybe jalapeno as others suggested. Me and my husband LOVED this and that is hard to find. :) Pros: Refreshing
June 17, 2012
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By: EatingWell User
Excellent Make Ahead Lunch To keep me from eating fast food during the week, Sunday's are always my day to prepare lunch for the week ahead. I searched for something new to try this week and I decided on this lovely little dish. I'm glad I did! I stuffed this salad into pita pockets and it is delicious! Makes enough for all week. Easy ingredients, easy to toss together. I substituted frozen corn and it is perfect! Pros: Easy, tasty, refreshing Cons: None
July 12, 2011
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By: carynrybs
Healthy and tasty Followed recipe except cooked dried beans and substitute raw sunflower seeds for the pine nuts. Served w/tortilla chips for a fun meal.
July 07, 2011
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By: victoria.l.napolitano
Excellent quick, healthy meal I thought this was great. Even my husband enjoyed it, though this is not the type of food he usually likes (in his words, when he first saw it he thought he'd spit it out, but instead he ate a whole bowl). I served it with homemade flour tortillas and an extra squeeze of lime. Yum!
October 11, 2010
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By: EatingWell User
I don't have pine nuts. Can I substitute another nut?
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