Mexican Street Corn Salad with Creamy Spiced Dressing
| Servings |
Ingredients
- 1/2 cup plain nonfat yogurt
- 1 T lime juice
- 1 tsp honey
- 1/2 tsp paprika
- 1/4 tsp cumin
- Splash of oil
- 4 cups ears corn shucked and kernels removed
- 1 clove garlic minced
- 2 T lime juice
- 1/4 tsp salt
- 1 cup canned black beans drained and rinsed
- 1 red bell pepper seeded and chopped
- 1/2 cup chopped red onion
- 1/2 cup packed fresh cilantro chopped
- 1/2 cup cotija cheese crumbled, can sub feta
Ingredients
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Instructions
- Mix all dressing ingredients and set aside.
- Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.
- In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold.
Recipe Notes
Adapted from Live Eat Learn (www.liveeatlearn.com)