Inspired by @liveeatlearn
Dressing
½ cup plain nonfat yogurt/coconut milk yogurt alternative (if non-dairy)
1.50 tsp honey
½ tsp paprika
¼ tsp cumin
⅛ tsp salt
Salad
Avocado oil for sautéing
1 can organic sweet corn
2 tbsp lime juice
¼ tsp salt
1 cup canned organic black beans, drained and rinsed
1 red bell pepper, chopped
½ cup chopped onion
½ cup fresh cilantro, chopped
1
Whisk dressing ingredients together in a small bowl
2
Sauté corn in a heated skillet with oil until it begins to brown. Then mix in the lime juice and salt.
3
In a large bowl, combine the corn mixture, black beans, pepper, onion, and cilantro. Before serving, pour the marinade over the salad and mix well.
CategoryChild-Friendly, Dairy-free/Soy-free, SaladsCuisineMexican
Ingredients
Dressing
½ cup plain nonfat yogurt/coconut milk yogurt alternative (if non-dairy)
1.50 tsp honey
½ tsp paprika
¼ tsp cumin
⅛ tsp salt
Salad
Avocado oil for sautéing
1 can organic sweet corn
2 tbsp lime juice
¼ tsp salt
1 cup canned organic black beans, drained and rinsed
1 red bell pepper, chopped
½ cup chopped onion
½ cup fresh cilantro, chopped
Directions
1
Whisk dressing ingredients together in a small bowl
2
Sauté corn in a heated skillet with oil until it begins to brown. Then mix in the lime juice and salt.
3
In a large bowl, combine the corn mixture, black beans, pepper, onion, and cilantro. Before serving, pour the marinade over the salad and mix well.