Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Southwestern corn and black bean salad

Southwestern corn and black bean salad

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 10 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Beans
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Mexican
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.


Nutrition (per serving)

  • Calories: 410 cal

  • Fat: 16g

  • Saturated fat: 2g

  • Monounsaturated fat: 8g

  • Cholesterol: 0mg

  • Sodium: 477mg

  • Potassium: 537mg

  • Carbohydrate: 57g

  • Fiber: 13g

  • Sugars: 0g

  • Protein: 16g