Black Bean & Corn Salad

This Southwestern type black bean & corn salad is full of simply the correct quantity of spice and tang. I find it irresistible and so will you.

3 Giant Dimension Ears of Natural Corn
1/3 Cup Uncooked Pine Nuts
1/4 Cup Freshly Squeezed Natural Lime Juice
2 Tablespoons Further Virgin Olive Oil
1/4 Cup Contemporary Cilantro
1/2 Teaspoon Sea Salt
1/4 Teaspoon Freshly Floor Black Pepper
2 Cups Natural Purple Cabbage
1 Giant Dimension Contemporary Natural Tomato
1/2 Cup Contemporary Natural Purple Onion
2 15-Ounce Cans Black Beans

You Will Additionally Want:

  • 1 Dutch Oven
  • 1 Sharp Slicing Knife
  • 1 Slicing Board
  • 1 Medium Dimension Mixing Bowl
  • 1 Giant Dimension Mixing Bowl
  • 1 Giant Dimension Skillet
  • 1 Wood Spoon
  • 1 Whisk
  • 1 Pack Plastic Wrap


  1. Fill a Dutch oven with one inch of faucet water and convey it to a speedy boil.
  2. Add the ears of corn, cowl the Dutch oven and prepare dinner for about 3
    minutes or till the corn is tender.
  3. Take away the corn from the oven and permit them to chill.
  4. Utilizing a pointy chopping knife over a big bowl, husk the kernels off their
  5. Pour the pine nuts right into a skillet and set it over medium-low warmth.
  6. Whereas stirring frequently with a wood spoon, toast the pine nuts for
    about 3 minutes or till they develop into barely brown and emit a nutty
  7. Utilizing a pointy knife and a chopping board, chop the contemporary cilantro into superb
  8. Place the cilantro into a big bowl and add the lime juice, olive oil, salt
    and pepper.
  9. Completely whisk the contents inside the giant bowl.
  10. Utilizing a pointy knife and a chopping board, shred the pink cabbage, cube the
    tomato and mince the onion.
  11. Add the cabbage, tomato and onion to the combination inside the giant bowl.
  12. Drain and rinse the beans and add to the massive bowl.
  13. Utilizing a wood spoon, toss all of the substances inside the giant bowl and
    cowl it with plastic wrap.
  14. Retailer within the fridge for about half-hour after which serve.

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