In the final week of summer when most students were fitting in their last beach days and home cooked meals, FYSOP freshman and staff were already back on campus, doing community service throughout the Boston area. Sargent Choice Nutrition Center RD Laura Judd went and talked to the Hunger Team, bringing a delicious southwestern salad with her. It’s pretty common to hear people say that in summer they crave fresh fruits and green salads, in fall they want pumpkin and cinnamon-spiced foods, in winter nothing warms the soul better than a bowl of soup, and spring, well it depends on what weather Boston’s decided to have that year. Although certain flavors are linked to certain times of the year, southwestern flavors always seem to hit the spot no matter what the temperature is outside. This Southwestern Corn and Black Bean salad tasted refreshing when served to the FYSOP group, and now it manages to taste comforting with the fall weather. Serve this salad as a side dish or as an appetizer with some baked tortilla chips!

Southwestern Corn and Black Bean Salad

Serves 8

Ingredients:

• 10-ounce package frozen corn, defrosted and chilled
• ½ cup pine nuts
• ¼ cup lime juice
• 2 tablespoons extra-virgin olive oil
• ¼ cup chopped fresh cilantro
• ½ teaspoon salt
• Freshly ground pepper to taste
• 2 15-ounce cans black beans, rinsed
• 2 cups shredded red cabbage
• 2 large tomatoes, diced
• ½ cup minced red onion
• 1 large orange bell pepper, diced

Directions:

1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl.  Add the corn, pine nuts, beans, cabbage, tomato, onion, and pepper; toss to coat.  Refrigerate until ready to serve.

Nutrition Info

Serving Size: 1 cup

Per serving: 160 calories; 4.5 g fat (1 g sat); 0 mg cholesterol; 29 g carbohydrate; 7 g fiber; 8 g protein; 170 mg sodium