LOW CALORIE

Corn, Black Bean, and Red Cabbage Salad

Salads | Mexican cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Corn, Black Bean, and Red Cabbage Salad

Ingredients

Corn Cobs - 3 pieces
Pistachios - 5.3 oz
Lime Juice - ¼ cup
Olive Oil - 2 tablespoons
Chopped Green Onions - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Canned Pork with Beans - 29.6 oz
Red Currant - 14.1 oz
Potato - 1 piece
Spanish onions - 4.2 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.