Southwestern Corn & Black Bean Salad
Submitted by happyzhangbo
Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
8 minREADY
26 minThis is the salad that shows up at every summer potluck and leaves first.
Fresh corn gets a quick boil, then tossed with black beans, crunchy red cabbage, diced tomato, red onion, and toasted pine nuts. A bright lime and olive oil dressing with fresh cilantro pulls everything together into something vibrant and craveable.
It’s vegetarian, comes together in under 30 minutes, and actually gets better as it sits in the fridge. Make it ahead and let those flavors mingle.
Chef Tips
- Toast the pine nuts in a dry skillet over low heat, shaking often. They go from golden to burnt in seconds.
- Use fresh corn on the cob for the sweetest, snappiest kernels. Frozen works in a pinch but won’t have the same pop.
- Make it ahead. This salad holds up beautifully overnight and the flavors deepen as it chills.
Ingredients
Directions
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.
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.
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.
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