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Dinner recipe · from the recipe book

Smoky Black Bean and Charred Corn Cabbage Salad

Crunchy chopped cabbage and smoky skillet-crisped black beans and charred corn tossed with a creamy lime-cumin tahini dressing, with cool avocado and salty queso fresco.

Smoky Black Bean and Charred Corn Cabbage Salad

Ingredients

  • 3 cups516 gBlack beans, canned, drained and rinsedpatted dry
  • 2 cups270 gCorn kernels, frozenthawed and patted dry
  • 1½ tbsp20 gOlive oil
  • 2½ tsp5 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • ½ tsp3 gSalt
  • 6 cups shredded420 gGreen cabbagefinely chopped
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 whole200 gAvocadodiced
  • ⅔ cup crumbled80 gQueso frescocrumbled
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • ⅓ cup70 gTahini
  • 1½ limes, juiced60 gLime juice
  • 2 cloves6 gGarlicgrated
  • 1½ tsp10 gHoney
  • 3 tbsp45 gWaterwarm

Steps

  1. Thaw the frozen corn kernels in a colander under cool running water, then pat them dry.
  2. Make the dressing: whisk the tahini, lime juice, garlic, honey and half the cumin, then whisk in the warm water until smooth and pourable. Set aside.
  3. In a large bowl, combine the cabbage, bell pepper, red onion, jalapeño and cilantro.
  4. Heat a large dry skillet over medium heat and toast the pumpkin seeds 2 to 3 minutes until they pop, then transfer to a plate.
  5. Raise the heat to medium-high and add half the olive oil. Add the thawed corn kernels and cook without stirring for 3 minutes, then stir and cook 3 to 4 minutes more until charred in spots. Add the corn kernels to the bowl of vegetables.
  6. Add the remaining half of the olive oil to the skillet, then the black beans, the remaining half of the cumin, the paprika, chili powder and salt. Cook 4 to 5 minutes, stirring now and then, until the beans are hot and lightly crisp. Let cool 5 minutes, then add the beans to the bowl.
  7. Pour the dressing over the salad and toss well.
  8. Top with the avocado, queso fresco and toasted pumpkin seeds, and serve.

Contains: Milk, Sesame.

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

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