What's This?
Serving size 4
Prep Time
Total Time


3 large ears of corn, husked⅓ cup pine nut¼ cup lime juice2 Tbsp extra virgin olive oil¼ cup chopped fresh cilantro½ tsp salt freshly ground pepper to taste2 can 15-ounce black beans, rinsed2 cup shredded red cabbage (see tip)1 large tomato, diced½ cup minced red onion


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

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 410
  • Calories from fat 144
  • Total Fat 16gm 25%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 8gm
  • Sodium 447mg 20%
  • Total Carbohydrates 57gm 19%
  • Fiber 13gm 52%
  • Protein 16gm

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

Tags: Side Dish, Salad, Healthy, Low Calorie, Vegan, Vegetarian, Vegetable, Nut, Tomato, Cabbage, Bean & Legume, Corn, Southwestern, Easy, Quick, 30 Minute, Picnic, Potluck

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