Santa Fe Salad
Servings: 4 servings
Ingredients
- 4 ears (3 cups) corn shucked and cleaned
- 1 tablespoon olive oil
- 3 cups arugula or other leafy green of choice
- 1 cup cherry tomatoes sliced
- 1 can 225g black beans rinsed and drained
- ½ cup coijta cheese crumbled, see above for substiutions
- ½ cup red onion thinly sliced
- 1 small jalapeno finely chopped and seeded
- ¼ cup cilantro chopped
- 1 medium avocado diced
- ½ cup cucumber quartered
Dressing
- 1 medium lime just the juice
- 1 tablespoon olive oil
- ¼ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- ¼ teaspoon dried paprika
- ½ teaspoon dried chili powder
- salt and pepper to taste
Instructions
- Heat a medium pan over medium-high heat, add 1 tablespoon of olive oil and corn. Allow corn to brown by stirring often this should take about 10 minutes. Once the corn looks slightly charred it is ready!
- In a large bowl combine corn, arugula, cherry tomatoes, black beans, cheese, red onion, jalapeno, cilantro, avocado, and cucumber.
- In a medium sized bowl, whisk together all dressing ingredients until smooth.
- Drizzle sauce over the salad and toss to combine! See serving suggestions in the post above.
Notes
*Alternatively, cook the cobs of corn on the barbecue, then remove kernels before adding to the salad!
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