For most people, enjoying fresh picked corn means boiling or grilling it. Nothing compares to the crisp and sweet taste of the first corn of summer right off the cob.
| 1⁄3 | c | fresh lime juice (approximately 3 limes) |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 1⁄4 | c | olive oil |
| 1 | clove | garlic (minced) |
| 1 | tsp | salt |
| 1⁄8 | tsp | ground cayenne pepper |
| 1 | oz | can cannellini beans (rinsed and drained) |
| 1 | oz | can chick peas (rinsed and drained) |
| 1 1⁄2 | c | fresh corn kernels (uncooked) |
| 1 | avocado (peeled, pitted and diced) | |
| 1 | red bell pepper (chopped) | |
| 2 | tomatoes (chopped) | |
| 6 | green onions (thinly sliced) | |
| 1⁄2 | c | chopped fresh cilantro |
In a small bowl combine lime juice, yogurt, olive oil, garlic, salt, and cayenne pepper. Fold together until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Pour yogurt-lime dressing over the salad. Stir salad to coat vegetables and beans with dressing, and serve.