Posted in daniel fast, summer

Southwest Corn & Black Bean Salad

Keith and I found this yummy recipe during our Daniel Fast earlier this year. It is so good, it has been a ‘do-over’ several times since. 

I made it this past weekend and thought it was time to share the recipe.  

1 ½ cups corn kernels (I use frozen, but fresh is recommended)
1/3 cup pine nuts
1/4 cup lime juice ( I used the bottled lime juice)
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro ( I used some from my garden)
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced (my tomato plants are just now flowering)
1/2 cup minced red onion


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 and onion; toss to coat. Refrigerate until ready to serve.

3. Freshly ground pepper and salt to taste just before serving

I don’t add anything or take anything away…it is perfect just like the recipe says.

I enjoy it as a side with a meal, but I also like it with tortilla chips as a dip. Matter of fact, it’s what I am having for lunch, but with Pita Chips.  Hope I can hold out til lunch!

Let me know if you try it….

Have a great Tuesday!


2 thoughts on “Southwest Corn & Black Bean Salad

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