Southwestern Corn & Black Bean Salad

Directions

1. Pour 1-inch of water into a large pot and bring to a boil. Add the corn and cook for 3 minutes. When the corn is cool enough to handle, remove kernels with a sharp knife.
2. In the meantime, toast the pine nuts in a small skillet over medium-low heat for 3 minutes.
3. In a large bowl, place the lime juice, oil, cilantro, salt and pepper, and whisk together to combine.
4. Add the corn, pine nuts, beans, cabbage, tomato and onion and toss well.