mexican street corn salad

Makes: around 2 ½ cups

Ingredients:

• 2 ears of corn (roughly 2 cups)

• ½ cup cooked black beans

• ½ T finely diced jalapeno

• ¼ diced red onion

• ½ T coconut oil

dressing

• ¼ avocado (roughly 2 T)

• 1 T primal kitchen avocado mayo (can sub any vegan mayo)

• ½ lime, juiced

• ¼ cup chopped cilantro

• ¼ t garlic powder

• ⅛ t chili powder

• ⅛ t paprika

Instructions:

1. Heat oil in a skillet over medium-high heat. Saute onion and jalapeno for about 3 minutes. Season with salt.

2. Cut the corn off of the cob and add to the skillet. Saute until corn is slightly charred – about 5 minutes.

3. Remove skillet from heat and stir in black beans.

4. In a separate bowl, mash the avocado and mix in the remaining ingredients until a smooth dressing is formed. Transfer the corn mixture from the skillet to the bowl and mix everything together.

5. Eat alone, or serve over brown rice and top with avocado, greens, and hot sauce!