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Corn And Black Bean Summer Salad

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May 19, 2009 11:19 am US/Pacific

Corn And Black Bean Summer Salad

LOS ANGELES (CBS) ― Serves 4
Ingredients:
2 each ears of corn, shucked
1/4 cup pine nuts
2 cups cooked black beans
1 cup chopped tomatoes
1/3 cup minced red onion
2 cups red cabbage, shredded (or use broccoli slaw for a nice change)
1/4 cup lime juice
1 tablespoon olive oil
1 dash sea salt
1 dash black pepper
1/4 cup fresh cilantro, chopped

Directions:
If you prefer cooked corn kernels then you can first steam the ears of corn for 5 minutes, allow to cool and then cut the kernels off of the cob. Some enjoy the flavor of the raw corn kernels. Combine the corn kernels through cabbage and toss to mix.

In a separate bowl or glass measuring cup whisk together lime juice through fresh cilantro. Pour dressing over black bean and corn mixture and toss to combine. Refrigerate for at least 30 minutes before serving to allow flavors to develop.


Per Serving: 262 Calories; 9g Fat (28.9% calories from fat); 12g Protein; 38g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 77mg Sodium.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

© MMIX, CBS Broadcasting Inc. All Rights Reserved.