Description
A refreshing salad combining chilled corn, black beans, and creamy dressing.
Ingredients
Scale
- 20 ounces frozen corn (heated and chilled)
- 3 cups cooked black beans (or 2 (15-ounce) cans, drained and rinsed)
- 2 red bell peppers (small dice)
- 1 small bunch kale (finely chopped)
- 1 large shallot (minced)
- 1/3 cup raw pumpkin seeds
- 2 small avocados (cubed (optional))
- 1 cup Greek-style yogurt (or plain yogurt)
- 1 large lime (juice)
- 1 chipotle pepper (in Adobo (or 1/4 teaspoon Chipotle powder))
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0 teaspoon smoked paprika
- 0 teaspoon ground cumin
- Date syrup (or maple syrup to taste)
- Salt and black pepper (to taste)
Instructions
- Prep the Corn: Heat the frozen corn using either the microwave or stovetop until heated through, then let it cool to room temperature. (Or spread it out on a tray and chill in the fridge.)
- Mix the Salad: In a large bowl, combine the chilled corn, black beans, red bell peppers, kale, and shallot.
- Blend the Dressing: Add the lime juice, Greek yogurt, chipotle, and spices to a blender and mix until smooth. Sweeten with date syrup to balance the heat and acidity. Add salt and pepper to taste.
- Combine: Pour the dressing over the salad and toss gently until evenly coated. Finish by folding in the pumpkin seeds and avocado.
Notes
- This salad is perfect for a light lunch or as a side dish at picnics and barbecues.
- Make sure to adjust the seasoning with salt and pepper according to your taste.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 5mg