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SOUTHWEST CORN AND BLACK BEAN SALAD Recipe

   
 

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     SOUTHWEST CORN AND BLACK BEAN SALAD

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian

Ingredients
1-1/2 cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 Tbs Extra-Virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 oz) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onion
 

Instructions
Place pine nuts in a small dry skillet over medium-low heat and cook, stirring until fragrant and lightly browned, approx. 2 to 4 minutes. 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.
Serving Suggestions
Add freshly ground pepper and salt to taste just before serving.


Originally Submitted
12/29/2018





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