A crisp, crunchy salad with all the flavours of summer. This low fat, crunchy salad is a real crowd pleaser. Fiesta Corn Salad can complement any meat or fish. Perfect for a barbecue or anytime.
Barbecue season is upon us. Whether you are hosting a barbecue or looking for something to bring, this is the perfect party dish.
Of course whatever the party, you need a dish, that’s tasty and oh so full of flavor. Luckily, Fiesta Corn Salad goes with everything. Whether it’s fish, chicken, or meat, this corn salad easily complements any dish.
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And it’s a feast for the eyes. 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.
No matter how good this looks, it tastes even better. (Don’t you love when that happens!) We were all reaching for seconds and thirds that night.
Everyone was asking for seconds and even thirds.
And if you happen to have any leftovers, you can enjoy them the next day. Or you can serve them in a taco for a delicious and easy dish.
After you make Fiesta Corn Salad, please add a comment below and give it a star rating! I love hearing how much your family enjoys these meals.
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Fiesta Corn Salad
This low fat, crunchy salad is a real crowd pleaser. Fiesta Corn Salad can complement any meat or fish. Perfect for a barbecue or anytime.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 1 salad 1x
- Category: Dinner
- Method: Stovetop
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, dried
Instructions
- 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!
Notes
Refrigerate for 30 minutes before serving to let the flavours combine more.
YOUR DINNER IS PLANNED
Grab my done-for-you dinner plan with simple, 5-ingredient meals and a grocery list, so you don’t have to figure out dinner this week.
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