Mexican Corn Salad

Ingredients:
  • For the Salad:
  • Corn cut off 3 ears of fresh corn on the cob
  • 1 red bell pepper chopped
  • 1 C red onion chopped
  • 1 can (15-oz) black beans, drained and rinsed
  • 1 medium zucchini chopped
  • large handful fresh cilantro leaves chopped

  • For the Dressing:
  • 3 Tbs. olive oil or light tasting oil of your choice
  • juice of 2 limes
  • 1/4 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/2 tsp. Kosher salt more or less to taste
  • 1/4 tsp. freshly ground black pepper
Instructions:

Place veggies in a large serving bowl, and lightly toss to combine. Toss in chopped cilantro.

Whisk the dressing ingredients together or shake in a tightly sealed jar. Adjust the seasonings to taste, and add the dressing to the veggie mixture. Lightly toss to coat.


Date Added:July 25, 2024
Classification:Salads
Source:Life Currents
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:

2024
The original recipe called for 3 cups of frozen corn, defrosted.