This salad is perfect for summer get-togethers and is rich in protein, fibre, and delicious healthy flavours. Use fresh or frozen corn, and be sure to make a double batch of the dressing; it's delicious on green salads too.
Black Bean + Corn Salad
2 1/2 cups cooked Flourist Black Beans
1 cup frozen corn, steamed for 5 minutes
1/2 cup feta cheese, cubed
1 bunch cilantro, leaves only, chopped
4 green onions, green only, chopped
1 cup grape tomatoes, quartered
1-2 firm ripe avocadoes
Zingy Yoghurt Dressing
3 tbsp olive oil
2 tbsp white wine vinegar
1/4 cup yoghurt
2 tsp hot sauce (if you have a green hot sauce it is best)
2 tsp sugar
1 tsp Dijon mustard
1/2 tsp salt, more to taste
Cook the Flourist Black Beans according to directions in our Black Bean Cooking Guide. Combine all of the salad ingredients in a mixing bowl. In a separate bowl, whisk together the dressing ingredients. Just before serving, toss the salad mixture with the dressing and garnish with extra fresh herbs and cubed ripe avocado.
2 comments
Absolutely delicious! The dressing makes a typical ingredients atypical! So good. I substituted queso fresco for the feta, used one can of black beans (I know, an abomination but I’m short on time), and would put in 1.5 cups of tomatoes
This is one of the best summer salads I have made in a long time. I have gotten a little bored of the traditional black bean & corn salad, but this yogurt dressing makes all of the flavors come together. Thanks from a Canadian living down in southern New Mexico!
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