Southwestern Corn & Black Bean Salad

Southwestern Corn & Black Bean Salad

  • Prep: 10 min
  • Cook Time: 6 min
  • Total: 16 min
  • Serving: 4 Servings

Make this salad ahead of time to allow the flavors to blend and intensify. A great dish to bring to a barbeque or potluck.


  • 3 large ears of corn, husked
  • 1/3 cup pine nuts
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 2 15-ounce cans black beans, rinsed
  • 2 cups shredded red cabbage
  • 1 large tomato, diced
  • 1/2 cup minced red onion


  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.


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