| Servings | Prep Time | Cook Time |
| 6-8servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 6-8servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- Dressing:
- 1/2 cup plain nonfat yogurt
- 1 tbsp Lime Juice
- 1 tsp Honey
- 1/2 tsp paprika
- 1/4 tsp cumin
- Salad:
- splash of oil
- 4 ears corn (3 cups) shucked and kernels removed
- 1 clove Garlic minced
- 2 tbsp Lime Juice
- 1/4 tsp salt
- 1 cup canned black beans drained and rinsed
- 1 red bell pepper seeded and chopped
- 1/2 cup red onion chopped
- 1/2 cup fresh cilantro chopped
- 1/2 cup Feta cheese crumbled
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Mix all dressing ingredients and set aside.
- Heat oil over medium/high heat in a large sauté 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!
- NOTES: If using Greek yogurt, add a dash of milk to thin it out. Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.
- Source: http://www.liveeatlearn.com/mexican-street-corn-salad#_a5y_p=5214337
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