Ingredients

• 3 ears fresh corn, husked
• ⅓ cup pine nuts
• ¼ cup lime juice
• ¼ cup cilantro, chopped
• ½ tsp. salt
• black pepper, to taste
• 30 ounces black beans, canned (2)
• 2 cups red cabbage, shredded
• ½ cup red onion, minced

Method

Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes.

Cut the kernels from the cobs using a sharp knife.

Cook pine nuts in a small dry skillet, stirring, lightly browned, 2 to 4 minutes.

Whisk lime juice, oil, cilantro, salt & pepper in a large bowl.

Add the corn, pine nuts, beans, cabbage, tomato and onion, toss to coat. Refrigerate until ready to serve.

Notes

Nutrition Information (Serves 4):
Calories: 410
Carbohydrates: 57g
Fat: 16g
Saturated Fat: 2g
Monounsaturated Fat: 8g
Protein: 16g
Cholesterol: 0mg
Dietary Fiber: 13g
Potassium: 0mg
Sodium: 482mg

Categories

Salads