Corn, Black Bean and Red Cabbage Salad
4 servings
30 minutes
This vibrant Mexican salad is a true embodiment of freshness and flavor diversity. It combines the sweetness of corn, the creamy tenderness of black beans, and the crunchy texture of red cabbage. Pine nuts add a subtle nutty aroma, while lime juice and cilantro bring a fresh citrus note. This salad not only pleases the eye but is also an excellent source of protein, fiber, and vitamins. In Mexican cuisine, such dishes are often served as a side to meat dishes or as a light dinner on their own. Refreshing and nutritious, it is perfect for summer picnics and friendly gatherings, filling the meal with bright colors and rich flavors.
1
Boil the corn in boiling water until tender (cooking time depends on the corn variety; it's better to use young and sweet corn, not feed corn). Slightly cool and cut the kernels off with a sharp knife.
- Corn on the cob: 3 pieces
2
Meanwhile, in a well-heated pan, roast the nuts until golden for 2-4 minutes.
- Pine nuts: 150 g
3
In a large bowl, mix lime juice, cilantro, olive oil, a little salt, and pepper. Add corn kernels, pine nuts, beans, shredded cabbage, finely chopped tomato, and finely chopped red onion. Stir and chill.
- Lime juice: 0.3 glass
- Chopped cilantro (coriander leaf): 20 g
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Canned black beans: 840 g
- Red cabbage: 400 g
- Tomatoes: 1 piece
- Red onion: 120 g
