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This corn salad is our lighter take on Mexican street corn — the same sweet-charred corn and lime, but the dressing is plain yogurt whisked with honey, paprika and cumin instead of mayonnaise. Sauté the corn until it actually starts to brown before anything else goes in; that browning is where the flavor comes from, and skipping it leaves you with a bean salad. Black beans, red pepper, onion and a lot of fresh cilantro round it out. Dress it right before serving.
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
1Whisk dressing ingredients together in a small bowl
2Sauté corn in a heated skillet with oil until it begins to brown. Then mix in the lime juice and salt.
3In a large bowl, combine the corn mixture, black beans, pepper, onion, and cilantro. Before serving, pour the marinade over the salad and mix well.
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
1Whisk dressing ingredients together in a small bowl
2Sauté corn in a heated skillet with oil until it begins to brown. Then mix in the lime juice and salt.
3In a large bowl, combine the corn mixture, black beans, pepper, onion, and cilantro. Before serving, pour the marinade over the salad and mix well.
Corn Salad in a Honey-Yogurt Dressing
