Southwestern Corn & Black Bean Salad

• 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
• fresh ground pepper
• 2 (15 ounce) cans black beans, rinsed
• 2 cups shredded red cabbage (see Tip)
• 1 large tomatoes, diced
• 1/2 cup minced red onion

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.

ears of corn, pine nuts, lime juice, extra virgin olive oil, fresh cilantro, salt, fresh ground pepper, black beans, red cabbage, tomatoes, red onion

Taken from www.food.com/recipe/southwestern-corn-black-bean-salad-316522 (may not work)