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6 Pieces
Collection: Salads
Recipe By: Live Eat Learn
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Mexican Street Corn Salad
Ingredients
- ½ cup (80 g) plain nonfat yogurt*
- 1 Tbsp (15 mL) lime juice
- 1 tsp (5 mL) honey
- ½ tsp paprika
- ¼ tsp cumin
- Splash of oil
- 4 ears of corn (about 3 cups, 285 g of kernels), shucked and kernels removed
- 1 clove garlic, minced
- 2 Tbsp (30 mL) lime juice
- ¼ tsp salt
- 1 cup (200 g) canned black beans, drained and rinsed
- 1 red bell pepper, seeded and chopped
- ½ cup (35 g) chopped red onion
- ½ cup packed fresh cilantro, chopped
- ½ cup (88 g) cotija or feta cheese, crumbled
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