|Preparation Time||15 Minutes|
|Cook Time||10 Minutes|
|Total Time||25 Minutes|
|Category||Beans & Legumes|
|Type||Main Dish; Side Dish|
|Diet||Low Cholesterol; Heart Healthy; High Fiber; High Protein|
Bring 1 inch of water to a boil in a Dutch oven. Add the 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.
Meanwhile, place the pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2-4 minutes.
Whisk the 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.
Calories: 410 cal
Saturated fat: 2g
Monounsaturated fat: 8g