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Southwestern Corn & Black Bean Salad

(recipe, Matthew Barker)

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Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.


  1. 3 large ears of corn, husked
  2. ⅓ cup pine nuts
  3. ¼ cup lime juice
  4. 2 Tbsp. extra-virgin olive oil
  5. ¼ cup chopped fresh cilantro
  6. ½ tsp. salt
  7. ½ tsp. ground cumin
  8. Freshly ground pepper, to taste
  9. 2 15.0 -ounce cans black beans, rinsed (or substitute 4 cups cooked black beans)
  10. 2 cups shredded red cabbage, (see Tip)
  11. 1 large tomato, diced
  12. ½ cup minced red onion


  1. 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.
  2. 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.
  3. 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