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. Fresh Corn and Bean Salad Go to recipes By Stonyfield Vegetarian American Side Dishes Gluten Free Salads Summer Red, White, and Blue Father's DayFor 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. Ready In: 15 minutes Level: Easy Prep: 15 minutes Cook: 0 minutes Yields: 6 Servings Print RecipeIngredients1/3 c fresh lime juice (approximately 3 limes)1/2 c Stonyfield Organic 0% Fat Greek Plain1/4 c olive oil1 clove garlic (minced)1 tsp salt1/8 tsp ground cayenne pepper1 can cannellini beans (rinsed and drained)1 can chick peas (rinsed and drained)1 1/2 c fresh corn kernels (uncooked - approx. 3 medium-sized ears of corn)1 avocado (peeled, pitted and diced)1 red bell pepper (chopped)2 tomatoes (chopped)6 green onions (thinly sliced)1/2 c chopped fresh cilantrodirectionsStep 1In a small bowl combine lime juice, yogurt, olive oil, garlic, salt, and cayenne pepper. Fold together until ingredients are well mixed.Step 2In 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.