Corn Salad in a Honey-Yogurt Dressing (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 4

Ingredients

1/2 cup Plain Yogurt, nonfat (or coconut milk yogurt if non-dairy); dressing
1 1/2 tsp Honey, dressing
1/2 tsp Paprika, dressing
1/4 tsp Cumin, Ground, dressing
1/8 tsp Salt, dressing
1 Tbsp Avocado Oil, for sautéing
15 oz Canned Corn, 1 can organic sweet corn
2 Tbsp Lime Juice
1/4 tsp Salt
1 cup Black Beans, canned, organic, drained and rinsed
1 whole Red Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/2 cup Cilantro, fresh, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk dressing ingredients together in a small bowl.
Sauté corn in a heated skillet with oil until it begins to brown. Then mix in the lime juice and salt.
In a large bowl, combine the corn mixture, black beans, pepper, onion, and cilantro. Before serving, pour the dressing over the salad and mix well.

Notes

Inspired by @liveeatlearn.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	277
Fat:	6 g
Carbohydrates:	46 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	230 mg
Fiber:	12 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.