Fiesta Corn Salad

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:

1. 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.
2. 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.
3. Pour remaining 1/2 tablespoon of lime juice over avocados. Add to corn mixture and gently toss.
4. Plate and enjoy!

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