Name: Mexican Street Corn Salad with Black Beans, Radish, Feta & Lime Crema
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 small bunch cilantro; 1 ½ (113 g) pkg crumbled feta cheese; 4 ½ cups frozen corn; 3 cloves garlic; 1 small bunch green onions (scallions); 3 limes; 1 cup plain Greek yogurt; 1 ½ bunches radish; 3 red bell peppers; 3 heads romaine lettuce; black pepper; cumin, ground; extra virgin olive oil; honey; paprika; salt

Mexican Street Corn Salad with Black Beans, Radish, Feta & Lime CremaMexican Street Corn Salad with Black Beans, Radish, Feta & Lime Crema — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 small bunch cilantro

1 ½ (113 g) pkg crumbled feta cheese

4 ½ cups frozen corn

3 cloves garlic

1 small bunch green onions (scallions)

3 limes

1 cup plain Greek yogurt

1 ½ bunches radish

3 red bell peppers

3 heads romaine lettuce

black pepper

cumin, ground

extra virgin olive oil

honey

paprika

salt

Instructions

Preheat oven to broil on high and position rack under the broiler.

Wash and dry the fresh produce.

Trim and cut green onions crosswise into ¼-inch pieces; transfer to a large baking sheet pan.

Add corn to the baking sheet; drizzle with oil, season with spices, and toss to combine. Place in the oven and broil, stirring halfway through, until veggies are lightly charred, 12-15 minutes. Remove from oven and set aside to cool.

Meanwhile, drain and rinse beans in a colander; set aside to drain further.

Zest limes into a small bowl. Add yogurt, water, and spices to the bowl and whisk to combine the crema. Set aside.

Juice limes into a large salad bowl.

Peel and mince garlic; add to the bowl with the lime juice.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for garnish).

Add oil, honey, salt, and pepper to the bowl; whisk to combine the dressing.

Seed and slice bell peppers into thin strips. Trim and thinly slice radishes. Add both to the bowl with the dressing.

Chop or tear romaine leaves into bite-sized pieces; transfer to the bowl, along with the beans, and toss to combine the salad.

To serve, divide salad between plates or bowls, top with the corn mixture, and drizzle with lime crema. Sprinkle with feta and reserved cilantro. Enjoy!

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