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.

Makes 4 servings, 2 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

3 large ears of corn, husked
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Freshly ground pepper to taste
2 15-ounce cans black beans, rinsed
2 cups shredded red cabbage (see Tip)
1 large tomato, diced
1/2 cup minced red onion

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 INFORMATION: Per serving: 410 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 57 g carbohydrate; 16 g protein; 13 g fiber; 482 mg sodium; 537 mg potassium.

Nutrition bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Potassium (15% dv).

3 Carbohydrate Servings

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

TIP: Tip: Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

This was excellent--I doubled the recipe and took it to a pot luck dinner. The corn at the store did not look good, so I substituted frozen roasted corn--the flavor was terrific.

Anonymous

Great for summer!

Julie, Washington, DC

I used frozen corn and substituted broccoli slaw for the shredded cabbage. It was great, especially when served with guacamole. I also tossed some grilled chicken over the top to make it a full meal.

Anonymous, Houston, TX

This was as easy as it was tasty. I substituted a 1 lb bag of frozen corn. Delicious served either cold or room temperature...be careful, you'll want to eat the whole thing!!!

Anonymous, Southwick, MA

This salad is quite wonderful. Great as a side dish - or add an avocado and some queso fresco for a main meal.

Anonymous, Chicago, IL

Easy to make. I cheated by using frozen corn, shredded cabbage, and chopped onions.

Jennifer, San Diego, CA

I've made this salad for YEARS and is always a favorite. However, there's an easy way to "kick it up a notch" - use GRILLED corn cut from the cob!! For those interested......a shot of tequila in the dressing also gives it a nice zing !!!!!

Sooz, Norwalk, CT