Corn Salad

This is a delicious summer salad!

Ingredients

For the salad:

• 4 ears corn on the cob

• 15 oz. black beans, rinsed and drained

• 8 oz. cherry tomatoes, halved

• 1/2 c. chopped red onion

• 1/2 c. chopped fresh cilantro

• 3 oz. feta cheese

• 1 large avocado, chopped

For the dressing:

• 3 T. fresh lime juice (about 3 limes)

• 3 T. olive oil

• 3/4 tsp. chili powder

• 1/2 tsp. ground cumin

• 1/2 tsp. garlic powder

• 1/5 tsp. salt

• 1/8 tsp. black pepper

Directions

Clean corn and boil for 5-6 minutes. Set aside to cool.

Whisk together ingredients for the dressing and set aside.

Once corn is cool, use a sharp knife and slice the kernels off the cob. Place corn kernals in large bowl. Add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and gently toss to combine. Stir in the feta cheese.

If serving the salad within 2 hours, stir in the avocado. Otherwise, wait and add it right before serving.

This salad is best if chilled for at least 2 hours before serving.

Yield: 6 servings

Note: Recipe adapted from Kristine's Kitchen blog.