MEXICAN SUMMER CORN SALAD WITH CHILI LIME DRESSING
MEXICAN SUMMER CORN SALAD WITH CHILI LIME DRESSING FROM HOLISTIC NUTRITIONIST MEREDITH YOUNGSON
Serve 2 for a meal, 4 for a side
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.
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
Sprinkle over feta, radishes and pumpkin seeds. Drizzle remaining
dressing over to taste (just before serving).