Cilantro Lime Corn Salad
by RoryThis summery corn salad is bright with just the right amount of heat. Avocado, black beans, and corn make this a delicious and filling side dish.
Cilantro Lime Corn Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Ingredients
2 C. Sweet Corn Kernels
3/4 C. Water
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1/4 tsp. Kosher Salt
15 oz. Can Black Beans
1/2 C. Shallot (Minced)
1/2 C. Red or Yellow Bell Pepper (Cored and Chopped)
1 Small Tomato (Cored and Chopped)
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1 tsp. Red Pepper Chile, Crushed
1 Avocado (Peeled with Pit Removed)
1 Clove Garlic (Peeled)
1/4 C. Cilantro (Roughly Chopped)
1/4 C. Greek Yogurt
1 Tbsp. Fresh Lime Juice
3 Tbsp. Extra Virgin Olive Oil
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1 tsp. Cancun Rub
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1/4 tsp. Ginger, Powder
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1/4 tsp. Kosher Salt
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1/4 tsp. Black Pepper, Fine Ground
Water
For the Salad:
For the Dressing:
Directions
Combine fresh corn kernels, water and salt in a saucepan. Bring to a boil; reduce heat and simmer corn, covered, for 7-8 minutes. Drain off the liquid. Combine cooked, drained corn, beans, chopped shallot, chopped bell pepper and pepper flakes in a bowl.
In a blender or bowl of a food processor, combine all of the ingredients for the dressing and blend together until smooth. Use a spatula to scrape down sides and blend again, thinning the dressing with about water, up to 1/3 cup water. Add water a little at a time, until desired consistency is reached. (Recipe makes about 1 Cup of fresh dressing).
Stir about 1/2 Cup of the dressing into the corn salad, tossing until all ingredients are well-coated. Add more dressing to your taste.
Garnish corn salad with some roughly chopped cilantro and tomato.