This is my first post in a while!  Matt has been away on medical rotations so I have definitely been cooking less and I've been making some meals I've already posted.  I won't be posting at all this week but hope to get back on track soon after that!


We wanted something very light for dinner tonight so we turned to the dinner salad chapter of Eating Well in a Hurry.  (I love this book by the way!)  This tastes so fresh - I love the combination of cilantro, lime juice, red onion,  and fresh corn!  We used romaine lettuce instead of cabbage.
INGREDIENTS
  • 3 large ears of corn, husked
  • 1/3 cup pine nuts
  • 1/4 cup lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 15-ounce cans black beans, rinsed
  • 2 cups shredded red cabbage, (see Tip)
  • 1 large tomato, diced
  • 1/2 cup minced red onion

PREPARATION
  1. Bring 1 inch of water to a boil in a Dutch oven. Add 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.
  2. Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
  3. Whisk 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.



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