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Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
3 Large Ears of Corn, husked
⅓ cup Pine Nuts
¼ cup Lime Juice
2 Tbsp Extra-virgin Olive Oil
¼ cup Chopped Fresh Cilantro
½ tsp Salt
Freshly Ground Pepper, to taste
2× 15-oz cans Black Beans, rinsed
2 cups Shredded Red Cabbage, (see tip
1 Large Tomato, diced
½ cup Minced Red Onion
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1st Keep
 DRay72956
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Grass
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