INGREDIENTS
Salad
2 Cups corn kernels, freshly cut from the cob
3/4 Cup water
1/4 tsp Kosher salt
15 oz can black beans
1/2 Cup shallot, minced
1/2 Cup cored and chopped red or yellow bell pepper
1 tsp Red Pepper Chile, Crushed
1 small tomato, cored and chopped

Dressing
1 avocado (peeled and pit removed)
1 clove garlic, peeled
1/4 Cup cilantro, roughly-chopped
1/4 Cup Greek yogurt
1 Tbsp fresh lime juice
3 Tbsp Extra Virgin Olive Oil
1 tsp Cancun Rub
1/4 tsp Powdered Ginger
1/4 tsp Kosher salt
1/4 tsp Black Pepper Fine Ground
water

STEPS
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.

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