Ingredients
The following ingredients have 4 Servings
- ½ cup plain nonfat yogurt* (80 g)
- 1 Tbsp lime juice (15 mL)
- 1 tsp honey (5 g)
- ½ tsp paprika
- ¼ tsp cumin
- Splash of oil
- 4 ears corn (about 3 cups, 285 g of kernels, shucked and kernels removed)
- 1 clove garlic (minced)
- 2 Tbsp lime juice (30 mL)
- ¼ tsp salt
- 1 cup canned black beans (200 g, drained and rinsed)
- 1 red bell pepper (seeded and chopped)
- ½ cup chopped red onion (35 g)
- ½ cup packed fresh cilantro (chopped)
- ½ cup cotija cheese (88 g, crumbled, can sub feta)
Instruction
- Dressing: Mix all dressing ingredients and set aside.
- Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
- Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
