Place pine nuts in a small dry skillet over medium-
low heat and cook, stirring, until fragrant and
lightly browned, 2 to 4 minutes.
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.
Freshly ground paper and salt to taste just before
serving.
Originally Submitted
9/27/2016
0 Out of 5 from
0 reviews
You can add this SOUTHWEST CORN AND BLACK BEAN SALAD recipe to your own private DesktopCookbook.