Serves:
4 People
Cooking Time:
6 Minutes
Ingredients
- 1 can black beans (398 ml)
- 3 ears of corn
- 10 cherry tomatoes
- ½ cup drained and crumbled goat feta or cow feta
- ½ cup chopped cilantro
- 3 tbsp olive oil
- 1 ½ tsp cumin
- 2 limes juiced (4 tbsp)
- ½ tsp onion powder
- 1 minced garlic clove
- 1 tbsp honey
- Pinch of salt and pepper
Instructions
- Husk corn and remove any silk. To make this easier, husk the corn beside a garbage can.
- Cut corn off of the cob and put it into a light greased non-stick pan or cast iron pan. Heat on medium-high heat and cook corn for 3 minutes stirring often. Cook for another 2-3 minutes stirring less frequently to brown up corn. Careful not to burn corn.
- Once the corn is cooked, place corn into a colander and run under cold water over the corn to cool off the corn. Make sure the corn is well-drained. Set aside.
- Use a colander to strain black beans and rinse them with cold water.
- Place corn and black beans into a large bowl.
- Chop tomatoes and avocado into bite-sized pieces and put into large salad bowl with corn and black beans.
- Dice cilantro into small pieces and place them into bowl too. Lastly, add in crumbled feta to bowl.
- To make dressing pour oil, freshly squeezed lime juice, and honey into a small bowl. Then add in cumin, onion powder, minced garlic clove, salt and pepper and whisk well.
- Pour dressing over salad and mix well and serve. Store in an airtight container in the fridge for 3 days, as long as you leave the avocado out. Then you can add in just before serving.
