Corn, Black Bean, and Red Cabbage Salad
Salads • Mexican
Description
Corn, Black Bean, and Red Cabbage Salad
Ingredients
- Corn Cobs 3 pieces
- Pistachios 5 oz
- Lime Juice ¼ cup
- Olive Oil 2 tablespoons
- Chopped Green Onions 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Canned Pork with Beans 30 oz
- Red Currant 15 oz
- Potato 1 piece
- Spanish onions 5 oz
Step-by-Step Guide
Step 1
Boil the corn in boiling water until tender (cooking time depends on the variety of corn; it is best to use young and sweet corn, not feed corn). Slightly cool and cut the kernels off with a sharp knife.
Step 2
Meanwhile, in a well-heated skillet, toast the pine nuts until golden, about 2–4 minutes.
Step 3
In a large bowl, mix the lime juice, cilantro, olive oil, a little salt, and pepper. Add the corn kernels, pine nuts, beans, shredded cabbage, finely chopped tomato, and finely chopped red onion. Toss and chill.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!