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.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

• Tip: Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.

Nutrition

Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Potassium (15% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 2 very lean meat, 2 fat