Prep 15 min ∙ Cook 5 min ∙ Serves 4
1 1/2 cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 14.5 ounce cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onio
1) Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
2) Whisk lime juice, oil, cilantro, and salt in a large bowl.
3) Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat.
4) Salt to taste just before serving.
5) Refrigerate until ready to serve.
