Mexican Street Corn Salad



INGREDIENTS
Dressing


  1. ½ cup plain nonfat yogurt *80 g
  2. 1 Tbsp lime juice 15 mL
  3. 1 tsp honey 5 mL
  4. ½ tsp paprika
  5. ¼ tsp cumin


Salad

  1. Splash of oil
  2. 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
  3. 1 clove garlic minced
  4. 2 Tbsp lime juice 30 mL
  5. ¼ tsp salt
  6. 1 cup canned black beans 200 g, drained and rinsed
  7. 1 red bell pepper seeded and chopped
  8. ½ cup chopped red onion 35 g
  9. ½ cup packed fresh cilantro chopped
  10. ½ cup cotija cheese 88 g, crumbled, can sub feta


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. Perfect over tacos, as a chip dip, or by itself!

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