Southwestern Corn and Black Bean Salad

Source: www.eatingwell.com

 Ingredients

• Freshly ground pepper, to taste
• 2 15-ounce cans black beans, rinsed
• 1 large tomato, diced
• ½ cup minced red onion
• 2 cups shredded red cabbage

Preparation

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 pre-shredded cabbage can be purchased, in bags, in the produce section of most supermarkets.