Southwestern Corn & Black Bean Salad

http://www.eatingwell.com/recipes/southwestern_corn_black_bean_salad.html

I'd back off on the salt, but this looks delicious.

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

• 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.
• 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.
• 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

Per serving: 410 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 57 g carbohydrates; 16 g protein; 13 g fiber; 477 mg sodium; 537 mg potassium.
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