Corn & Feta Scoopable Salad

Ingredients

• 2 bags frozen fire roasted corn (heated and then chilled)
• 1 can black beans (drained and rinsed; 15 oz can)
• 1 cucumber (chopped)
• 2 red bell peppers (chopped)
• 1 shallot (finely chopped)
• 4 oz feta cheese (crumbled; or any cheese you want)
• 0.25 cup light mayonnaise (can substitute with plain Greek yogurt)
• 1 lime juice (juice of 1 lime)
• salt (to taste)
• 1 tsp garlic powder (or to taste)
• 1 tsp onion powder (or to taste)
• 0.5 tsp chili powder (or to taste)
• 1.5 avocados (diced; add just before serving to prevent browning)

Steps

1. 1

   Heat the two bags of frozen fire-roasted corn on the stove according to package directions. Once heated, transfer to a bowl and place in the refrigerator until cold.

2. 2

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

3. 3

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

4. 4

   Add the chopped cucumber, red bell peppers, and shallot to the bowl with the corn and beans.

5. 5

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

6. 6

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

7. 7

   Season the salad with salt, garlic powder, onion powder, and chili powder. Mix thoroughly to ensure all ingredients are well combined and coated in the dressing.

8. 8

   If meal prepping, store the salad in the refrigerator. Just before eating, dice the avocados and fold them into the salad to prevent them from turning brown.

9. 9

   Serve cold, ideally with tortilla chips for scooping.

Notes

For meal prep, keep the avocado separate and add it fresh each time you eat a portion to prevent browning. If you dislike mayonnaise, plain Greek yogurt is an excellent high-protein substitute that maintains the creamy texture.

Nutrition per serving

• appetizer
• main
• salad
• healthy
• vegetarian
• meal prep
• no-cook
• gluten-free