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Dinner recipe · from the recipe book

Charred Corn and Black Bean Cabbage Salad

Smoky skillet-charred corn and peppers meet crunchy cabbage, black and pinto beans, creamy avocado and a bright cilantro-lime vinaigrette.

Charred Corn and Black Bean Cabbage Salad

Ingredients

  • 6 cups shredded420 gGreen cabbagethinly shredded
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 1 can, drained277 gPinto beans, canned, drainedrinsed
  • 2 cups272 gCorn kernels, frozenthawed and patted dry
  • 1 cup chopped150 gRed bell pepperdiced
  • 2 medium120 gCarrotscoarsely grated
  • 1 whole14 gJalapeñoseeded and minced
  • ½ medium60 gRed onionfinely diced
  • 1 whole200 gAvocadodiced
  • ⅔ cup crumbled80 gQueso frescocrumbled
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 3½ tbsp45 gOlive oil
  • 1½ limes, juiced66 gLime juice
  • 1½ cups chopped24 gFresh cilantrofinely chopped
  • 1 tsp1 gDried oregano
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp3 gChili powder
  • 1½ tsp10 gHoney
  • 2 cloves6 gGarlicminced
  • ¼ tsp2 gSalt

Steps

  1. Prepare first: thaw the frozen corn kernels and pat them dry, shred the cabbage, grate the carrot, dice the red bell pepper, red onion and avocado, mince the jalapeño and garlic, chop the cilantro and rinse the pinto beans.
  2. Make the herb vinaigrette: in a small bowl whisk the lime juice, two-thirds of the olive oil, the garlic, the honey, the oregano, half of the cumin, half of the salt and the cilantro. Stir in the red onion and let it soak while you cook.
  3. Toast the pumpkin seeds in a dry large skillet over medium heat, stirring, for 3 to 4 minutes until they puff and pop; transfer to a plate.
  4. Add the remaining one-third of the olive oil to the skillet over medium-high heat. Add the thawed corn kernels and the red bell pepper in an even layer and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until charred in spots.
  5. Sprinkle the chili powder, the remaining half of the cumin and the remaining half of the salt over the charred corn and peppers, stir for 30 seconds, then take the skillet off the heat and let cool for 5 minutes.
  6. In a large bowl, toss the cabbage, carrot, jalapeño, black beans and pinto beans with the vinaigrette until well coated.
  7. Fold in the charred corn and peppers, then top with the avocado, queso fresco and toasted pumpkin seeds and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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