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!
Southwestern Corn & Black Bean Salad
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.
23 Reviews for Southwestern Corn & Black Bean Salad
Followed recipe except cooked dried beans and substitute raw sunflower seeds for the pine nuts. Served w/tortilla chips for a fun 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!
I don't have pine nuts. Can I substitute another nut?
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.