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Mexican Street Corn Salad (GF)

Source: Live Eat Learn | Serves: 8 | Time: 25 min


Mexican Street Corn Salad (GF)

Changes: used agave nectar instead of honey; used shallot instead of red onion; used orange bell pepper since the store was out of red


Ingredients


Dressing

½ cup plain nonfat #yogurt

1 tbsp lime juice

1 tsp agave nectar

½ tsp paprika

¼ tsp cumin


Salad

Splash of oil

4 ears #corn, shucked and kernels removed

1 clove garlic, minced

2 tbsp lime juice, 30 mL

¼ tsp salt

1 cup canned black #beans, drained and rinsed

1 red bell pepper, seeded and chopped

½ cup chopped shallot

½ cup packed fresh cilantro, chopped

½ cup cotija cheese, crumbled, can sub feta (I used non-fat 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, shallot, cilantro, and cheese. Drizzle sauce over and serve either warm or cold.

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