Black Bean and Corn Salad

This Southwestern style black bean & corn salad is filled with just the right amount of spice and tang. I love it and so will you.

3 Large Size Ears of Organic Corn
1/3 Cup Raw Pine Nuts
1/4 Cup Freshly Squeezed Organic Lime Juice
2 Tablespoons Extra Virgin Olive Oil
1/4 Cup Fresh Cilantro
1/2 Teaspoon Sea Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Cups Organic Red Cabbage
1 Large Size Fresh Organic Tomato
1/2 Cup Fresh Organic Red Onion
2 15-Ounce Cans Black Beans

You Will Also Need:

  • 1 Dutch Oven
  • 1 Sharp Cutting Knife
  • 1 Cutting Board
  • 1 Medium Size Mixing Bowl
  • 1 Large Size Mixing Bowl
  • 1 Large Size Skillet
  • 1 Wooden Spoon
  • 1 Whisk
  • 1 Pack Plastic Wrap


  1. Fill a Dutch oven with one inch of tap water and bring it to a rapid boil.
  2. Add the ears of corn, cover the Dutch oven and cook for about 3 minutes or until the corn is tender.
  3. Remove the corn from the oven and allow them to cool.
  4. Using a sharp cutting knife over a large bowl, husk the kernels off their ears.
  5. Pour the pine nuts into a skillet and set it over medium-low heat.
  6. While stirring continually with a wooden spoon, toast the pine nuts for about 3 minutes or until they become slightly brown and emit a nutty fragrance.
  7. Using a sharp knife and a cutting board, chop the fresh cilantro into fine bits.
  8. Place the cilantro into a large bowl and add the lime juice, olive oil, salt and pepper.
  9. Thoroughly whisk the contents within the large bowl.
  10. Using a sharp knife and a cutting board, shred the red cabbage, dice the tomato and mince the onion.
  11. Add the cabbage, tomato and onion to the mixture within the large bowl.
  12. Drain and rinse the beans and add to the large bowl.
  13. Using a wooden spoon, toss all the ingredients within the large bowl and cover it with plastic wrap.
  14. Store in the refrigerator for about 30 minutes and then serve.

2 thoughts on “Black Bean and Corn Salad

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