Southwest Corn and Black Bean Salad

SOUTHWEST CORN AND BLACK BEAN SALAD

   Serves 4

Ingredients

• 1 ½ cups corn kernels (fresh or frozen)
• 1/3 cup pine nuts
• 1/4 cup lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 2 (14.5 ounce) cans black beans, rinsed
• 2 cups shredded red cabbage
• 1 large tomato, diced
• 1/2 cup minced red onion

Directions

• 1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, untilfragrant and lightly browned, 2 to 4 minutes.
• 2. 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.
• 3. Freshly ground pepper and salt to taste just before serving