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.
More From Kitchen Daily:
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.