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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

415 calories; protein 16g; carbohydrates 57.5g; dietary fiber 14.5g; sugars 16.4g; fat 16.5g; saturated fat 2g; vitamin a iu 1175.4IU; vitamin c 45.5mg; folate 165.1mcg; calcium 103.8mg; iron 4.9mg; magnesium 73.3mg; potassium 1111.8mg; sodium 480.4mg; thiamin 0.5mg.
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Reviews (22)

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22 Ratings
  • 5 star values: 2
  • 4 star values: 20
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/04/2013
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. Read More
Rating: 4 stars
10/30/2011
This was delicious! I did add ground cumin and a little more salt. The cumin works well with the roasted pine nuts. Great for lunch the next day. Will definitely make again. Read More
Rating: 4 stars
10/29/2011
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. Read More
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Rating: 4 stars
10/30/2011
This salad is as beautiful as it is delicious. We have learned to squeeze the lime juice over it just before we dig in for extra zing. Read More
Rating: 4 stars
10/30/2011
Its great receipe...Iliked it lot.. Read More
Rating: 4 stars
10/29/2011
I don't have pine nuts. Can I substitute another nut? Read More
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Rating: 4 stars
06/17/2012
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 Read More
Rating: 4 stars
10/30/2011
Sounds yummy can't wait to try it. Read More
Rating: 5 stars
09/23/2014
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! Read More
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