Mexican Corn Salad
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Mexican Corn Salad
This tasty Mexcian-inspired summer salad is festive enough for entertaining and easy enough to serve any night of the week!
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10 min
Prep Time
20 min
Total Time
6
servings Ingredients
Dressing
14 cup mayonnaise
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon ground cumin
12 teaspoon chile-lime seasoning
12 teaspoon salt
Salad
2 tablespoons Land O Lakes® Butter
1 teaspoon chili powder
12 teaspoon garlic powder
12 teaspoon salt
1 (15-ounce) can black beans, rinsed, drained
1 red bell pepper, chopped
1 avocado, peeled, pitted, chopped
*Substitute rinsed, drained canned corn or charred frozen corn.
How to make
-
STEP 1
Combine all dressing ingredients in bowl; whisk until blended. Set aside.
-
STEP 2
Heat large skillet over medium-high heat; add butter. When butter is melted, add corn, chili powder, garlic powder and 1/2 tesapooon salt. Sauté 5 minutes or until heated through. Transfer to large bowl to cool.
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STEP 3
Add black beans, bell pepper and avocado; stir getntly to mix. Add dressing; stir to coat.
-
STEP 4
Store any leftovers covered in refrigerator up to 3 days.
Tip #1
Chile-lime seasoning is more commonly known as Tajin, and can be found in Mexican markets and the global spice section of many supermarkets.
240 Calories
16 Fat (g)
15 Cholesterol (mg)
730 Sodium (mg)
22 Carbohydrates (g)
8 Dietary Fiber
6 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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