MEXICAN SUMMER CORN SALAD WITH CHILI LIME DRESSING

MEXICAN SUMMER CORN SALAD WITH CHILI LIME DRESSING FROM HOLISTIC NUTRITIONIST MEREDITH YOUNGSON

Summer Corn Quinoa Salad with Chili Lime Dressing (1).jpeg

Serve 2 for a meal, 4 for a side

SALAD:

 1 ½ cups cooked quinoa

 1 ½ cups black beans

 2 cobs sweet corn, shucked

 1 cup cherry tomatoes, halved

 2 green onions, thinly sliced

 2 tbsp. roasted pumpkin seeds

 ¼ cup feta cheese, crumbled

 handful fresh basil and cilantro, thinly sliced

 ¼ tsp ground cumin, ¼ tsp smoked paprika, ¼ tsp garlic powder

 3 radishes, thinly sliced (optional)

CHILI LIME DRESSING:

 1/3 cup olive oil or other light tasting oil

 Zest and juice of 1 large lime

 1 large garlic clove

 1 tsp maple syrup

 ¼ tsp chili powder, ¼ tsp ground cumin

 salt and pepper.

Directions:

In a large skillet or pan, heat a drizzle of oil over medium high until very

hot. Add corn and spices. Season with salt and pepper. Cook, tossing

occasionally, for 5-7 min, until charred in spots. Set aside off heat.

In a medium bowl, whisk all dressing ingredients until combined. Taste

and add more salt or spices if desired.

In a large bowl, add quinoa, black beans, charred corn, cherry tomatoes,

green onions, basil and cilantro. Drizzle over ¾ dressing and stir gently

to combine.

Sprinkle over feta, radishes and pumpkin seeds. Drizzle remaining

dressing over to taste (just before serving).

ENJOY!

Kamila Zasadna