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Southwestern Corn & Black Bean Salad

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410 calories/serving

Provided By:
EatingWell

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.

Ingredients

Serves:

Directions

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.

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

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories 410Calories from fat 144
Total Fat 16gm25%Saturated Fat 2gm10%
Mono Unsaturated Fat 8gmSodium 477mg20%
Total Carbohydrates 57gm19%Fiber 13gm52%
Protein16gm

Nutrition Facts provided by: EatingWell

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.



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Lisa

I do not think pine nuts works with this recipe at all ! Leave those out and it's good. maybe even add some peppers, any kind hot or mild would be nice.

July 04 2010 at 11:32 AM Report abuse rate up rate down Reply