mexican street corn salad
Makes: around 2 ½ cups
Ingredients:
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2 ears of corn (roughly 2 cups)
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½ cup cooked black beans
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½ T finely diced jalapeno
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¼ diced red onion
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½ T coconut oil
dressing
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¼ avocado (roughly 2 T)
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1 T primal kitchen avocado mayo (can sub any vegan mayo)
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½ lime, juiced
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¼ cup chopped cilantro
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¼ t garlic powder
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⅛ t chili powder
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⅛ t paprika
Instructions:
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Heat oil in a skillet over medium-high heat. Saute onion and jalapeno for about 3 minutes. Season with salt.
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Cut the corn off of the cob and add to the skillet. Saute until corn is slightly charred - about 5 minutes.
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Remove skillet from heat and stir in black beans.
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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.
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Eat alone, or serve over brown rice and top with avocado, greens, and hot sauce!