Vegetarian

Southwestern Corn and Black Bean Salad is for Salad.

Southwestern Corn and Black Bean Salad takes 15 minutes to prepare.

Southwestern Corn and Black Bean Salad takes 10 minutes to cook.

Southwestern Corn and Black Bean Salad makes 1 servings.

The ingredients for Southwestern Corn and Black Bean Salad are:

3 large ears of corn, husked
1/3 c pine nuts
1/4 c lime juice
2 tbsp extra-virgin olive oil
1/4 c chopped fresh cilantro
1/2 tsp salt
Freshly ground pepper, to taste
2 cans (15 oz) Black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced

Here is how you make Southwestern Corn and Black Bean Salad:

Bring 2 inch 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 and tomato; toss to coat. Refrigerate until ready to serve. Serve with warm corn tortillasServing Size: Serves 4Number of Servings: 1Recipe submitted by SparkPeople user DGRIFFITH51.

The nutritional information for Southwestern Corn and Black Bean Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,839.0

• Total Fat: 68.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,271.2 mg
• Total Carbs: 259.6 g
• Dietary Fiber: 73.2 g
• Protein: 80.0 g

The dietary needs meet for Southwestern Corn and Black Bean Salad is Vegetarian