Fresh Corn and Bean Salad
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|
|1⁄8||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)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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