Corn and Black Bean Salad
- Number of Servings: 8
Ingredients
1 cup corn1/2 cup pine nuts1/4 cup lime juice2 tablespoons extra virgin olive oil1/4 cup cilantro1/2 teaspoon saltfresh black pepper to taste2-15 oz cans black beans, rinsed1 large tomato, diced1/2 cup minced onion
Serves 8 as a side dish or 4 as a vegetarian main dish
1. Cook corn.
2. Place pine nuts in small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2-4 minutes.
3. Whisk lime juice, cilantro, oil, 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.
Number of Servings: 8
Recipe submitted by SparkPeople user INKUWAIT.
1. Cook corn.
2. Place pine nuts in small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2-4 minutes.
3. Whisk lime juice, cilantro, oil, 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.
Number of Servings: 8
Recipe submitted by SparkPeople user INKUWAIT.
Nutritional Info Amount Per Serving
- Calories: 259.1
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 8.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 11.3 g
- Protein: 12.1 g
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