Southwestern Corn and Black Bean Salad

November 29, 2011 at 7:07 pm Leave a comment

I posted pictures of this recipe on my Facebook page, Marcia Nelson, RD.  It’s high time I post the recipe for all to enjoy.  The recipe is not original.  It was demonstrated by an RD at Boston University, who had modified it from Eating Well.  The salad is super yummy eaten with tortilla chips.  I love Food Should Taste Good Blue Corn or Lime tortilla chips!  Enjoy!


10-ounce package frozen corn, defrosted

1/2 cup pine nuts

1/4 cup lime juice

2 Tablespoons extra-virgin olive oil

1/4 cup chopped fresh cilantro (I prefer parsley)

1/2 teaspoon salt (I omit)

Freshly ground pepper to taste

2 15-ounce cans black beans, rinsed and drained

2 cups shredded red cabbage

2 large tomatoes, diced

1/2 cup mined red onion

1 large orange bell pepper, diced


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, salt and pepper in a large bowl.  Add the corn, pine nuts, beans, cabbage, tomato, onion, and pepper.  Toss to coat.  Refrigerate until ready to serve.

Serves 8

Nutrition Information

Per serving:  260 calories; 11g fat (1g sat fat); 0mg cholesterol; 30g carbohydrate; 9g fiber; 9g protein; 660mg sodium

% Daily Value:

Vitamin A:  25%     Iron:  20%     Vitamin C:  80%     Calcium:  6%


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