Southwest Corn and Black Bean Salad

Ingredients:

11⁄2 cupscornkernels(freshorfrozen)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced 1/2 cup minced red onion
Preparation:
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 and onion; toss to coat. Refrigerate until ready to serve.
3. Freshly ground pepper and salt to taste just before serving.
Yield: four servings


Salad Dressings
Lemon Olive Oil Dressing
1/3 cup fresh lemon juice (1 large or 11⁄2 small lemons)
3⁄4 cup olive oil (or sometimes I mix canola and olive)
1-2 tablespoons tamari or soy sauce
2 large cloves garlic, crushed
Fresh ground black pepper to taste
Shake all ingredients in a bottle. Toss with fresh salad greens. Store leftover dressing in refrigerator.

Tofu Mayonnaise
4 ounces tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon rind
Salt and pepper -- to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper.
You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.
Serving Size: Just under 1 cup of finished mayo