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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.

Source: EatingWell Magazine, February/March 2006


Ingredient Checklist


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.

  • 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.

Nutrition Facts

2 cups
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.

3 starch, 1 vegetable, 2 lean meat, 2 fat