Fiesta Corn Salad

A crisp, crunchy salad with all the flavours of summer.

Barbecue season is upon us. Whether you are hosting a barbecue or looking for something to bring, this is the perfect party dish. Just look at this salad – yellow corn, rosy red tomatoes, black beans, red onion, ripe avocados, and fresh cilantro – doesn’t it just look delicious. Excuse me while my mouth waters.

I made this salad for dinner the other night. We all loved the bright colours, even my daughter wanted to try it right away. It’s a feast for the eyes, but it tastes even better than it looks. (Don’t you love when that happens!) We were all reaching for seconds and thirds that night.

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Servings: 5-6
Time: 20-25 minutes
Difficulty: Easy

This low fat, crunchy salad is a real crowd pleaser. It can complement any meat or fish. Perfect for a barbecue or anytime.

Ingredients:

3 cups corn kernels (3 ears fresh corn)
2 ripe avocados, pitted, peeled, and diced
2 cups black beans
2 cups tomatoes, diced
1/2 cup fat free cottage cheese
1/2 cup red onion, diced
1/3 cup fresh cilantro, chopped or 2 tablespoons cilantro, dried
2 tablespoons vegetable broth
1 1/2 tablespoons lime juice, divided
1 clove garlic, minced
1 tablespoon oil
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon oregano

Directions:

In a large skillet, heat oil over medium. Add corn and beans, cook for 6 to 7 minutes, stirring occasionally. Remove from heat and set aside when lightly charred.
In a medium bowl, combine vegetable broth, 1 tablespoon of lime juice, garlic, paprika, salt, and oregano. Add corn, beans, tomatoes, cheese, onion, and cilantro.
Pour remaining 1/2 tablespoon of lime juice over avocados. Add to corn mixture and gently toss.
Plate and enjoy!

Note: Refrigerate for 30 minutes before serving to let the flavours combine more.

If you love corn, you may also enjoy Corn Muffins with Creamy Lime Sauce