Scoopable Street Corn and Bean Salad

Ingredients

• 2 lb frozen fire-roasted corn (two bags, heated then chilled; street corn style also works)
• 1 cucumber (diced)
• 1 red bell pepper (diced)
• 1 shallot (diced)
• 1 can black beans (15 oz can, drained and rinsed)
• 0.5 cup feta cheese (crumbled; or any cheese of choice)
• 0.25 cup light mayonnaise (can substitute with plain Greek yogurt or a mix of both)
• 1 lime (juiced)
• salt (a lot, to taste)
• 1 tsp garlic powder (to taste)
• 1 tsp onion powder (to taste)
• 0.5 tsp chili powder (to taste)
• 1 avocado (diced; add just before serving to prevent browning)
• tortilla chips (for serving)

Steps

1. 1

   Heat two bags of frozen fire-roasted corn on the stove according to package instructions. Once heated, place in the refrigerator to chill until cold.

2. 2

   Using a veggie chopper or a knife, dice the cucumber, red bell pepper, and shallot into uniform, small pieces.

3. 3

   In a large mixing bowl, combine the chilled corn and one drained can of black beans.

4. 4

   Add the diced cucumber, red bell pepper, and shallot to the bowl.

5. 5

   Add the crumbled feta cheese (or your preferred cheese) to the mixture.

6. 6

   Add the light mayonnaise (or Greek yogurt substitute) and the juice of one lime.

7. 7

   Season the salad with a generous amount of salt, garlic powder, onion powder, and a little bit of chili powder. Mix thoroughly until everything is evenly coated.

8. 8

   If meal prepping, store the salad in the refrigerator. Just before eating, dice a fresh avocado and fold it into your serving to ensure it stays green.

9. 9

   Serve the salad chilled with tortilla chips for scooping.

Notes

If you prefer more heat, add a diced jalapeno to the vegetable mix. The author notes that while Greek yogurt is a healthy sub for mayo, a mix of both often provides the best flavor balance.

Nutrition per serving

• salad
• meal prep
• vegetarian
• healthy
• side dish
• appetizer
• no-cook
• summer