Mexican Street Corn Salad

Yield: 8 servings

Ingredients

• Dressing
• 1/2 cup plain yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salad
• 1 tbsp oil
• 3 cups frozen corn, thawed
• 1 clove garlic, minced
• 2 tbsp lime juice
• 1/4 tsp salt
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup diced red onion
• 1/2 cup fresh cilantro
• 1/2 cup cotija cheese

Directions

1. For the dressing, mix all ingredients together.
2. For the salad, heat the oil in a large skillet over medium high heat.  Add the corn and saute until it takes on some color.  Add the garlic and continue cooking for one minute.  Remove from the heat and toss with the lime juice and salt.
3. Transfer the corn to a mixing bowl.  Add the remaining ingredients and toss to combine.
4. Drizzle the dressing over the salad.  Serve warm or cold.

Adapted from Live Eat Learn.