Categories: Vegan Lunch

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

Directions

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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