Wednesday, September 7, 2016

Summer Sweet Corn and Black Bean Salad

Did you all have a good summer?  I can't believe it's over and we are nearing the start of fall!  Why does summer always go by so quickly?

I've really been loving all of the sweet corn this year.  I made this easy corn salad for a picnic on the beach and it was delicious.  We ate it as a side with tortilla chips, but it would make a great main meal if you added grilled chicken breast or shrimp.

Recipe adapted from Live Eat Learn.

Dressing Ingredients:
- 1/2 cup of plain Green yogurt
- 1 Tbsp freshly squeezed lime juice
- 1 tsp honey
- 1/2 tsp paprika
- 1/4 tsp cumin

Salad Ingredients:
- 1 Tbsp olive oil
- 3 cups fresh corn (approx 3-4 ears of corn)
- 1 garlic clove, minced
- 2 Tbsp freshly squeezed lime juice
- 1/4 tsp salt
- 15 oz. can black beans, rinsed
- 1 red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup canned mild green chilies
- 1/4 cup packed chopped cilantro
- Avocado, cubed
- 1/2 cup crumbled queso fresco cheese

1.  Mix all dressing ingredients and set aside.
2.  Heat oil and garlic over medium heat.  Add corn and cook about 10-15 minutes or until corn is tender and slightly browned.  You could also use frozen corn for this - thaw and cook until slightly browned and slightly charred.  Toss in lime juice and salt.
3.  In a large bowl, combine beans, pepper, onion, chilies, cilantro, and corn.
4.  To serve, top with avocado and cheese.  Drizzle desired amount of dressing over top (you may have some leftover).  Garnish with sliced limes and additional cilantro, if desired.  Enjoy!


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