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Southwestern corn and black bean salad

Recipe Information

Description:
Southwestern corn and black bean salad is a delicious Mexican recipe usually served as a main dish. It requires about 15 minutes of prep time and about 10 minutes of cooking time for a combined total time of 25 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 15 Minutes
Cook Time 10 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Mexican
Diet

Ingredients

  • 3 large ears corn, husked

  • 1/3 cup pine nuts

  • 1/4 cup lime juice

  • 2 tablespoons extra-virgin olive oil

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • Freshly ground pepper, to taste

  • Two 15-ounce cans black beans, rinsed

  • 2 cups shredded red cabbage

  • 1 large tomato, diced

  • 1/2 cup red onion, minced

Directions

  • Bring 1 inch of water to a boil in a Dutch oven. Add the 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 the pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2-4 minutes.

  • Whisk the 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 (per serving)

  • Calories: 410 cal

  • Total fat: 16g

  • Saturated fat: 2g

  • Monounsaturated fat: 8g

  • Cholesterol: 0mg

  • Sodium: 477mg

  • Potassium: 537mg

  • Carbohydrate: 57g

  • Fiber: 13g

  • Sugar: 0g

  • Protein: 16g