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