This colorful and fresh bowl is a healthy and nourishing meal that works as lunch, dinner and makes awesome meal prep. I recommend lotsss of feta and dressing, the dressing is the best part! So tasty and full of vitamins you’re probably lacking from the winter, this is really a great salad & I already envision making this as my go-to summer salad to serve for BBQ season. Hope you enjoy! 😀
Mexican Corn Salad With Feta & Chive Dressing
Course: MainCuisine: MexicanDifficulty: Easy8
servings10
minutes10
minutesIngredients
2 cups corn, fresh or frozen and thawed
2 green bell peppers, diced into 1 inch chunks
1 cup cherry tomatoes, halved
1 can black beans, rinsed and drained
1/2 cup fresh chives, finely chopped
1/2 cup feta cheese, crumbled
2 avocados, pitted and sliced for serving
5 Tablespoons sour cream
4 Tablespoons mayonnaise
2 Tablespoon white wine vinegar
salt and pepper, to taste
Directions
- In a large skillet over medium high heat, add the corn and green peppers, cook until corn is slightly charred or golden brown, about 4-5 minutes.
- Add tomatoes to pan and remove from heat, tossing to combine. Add the drained black beans and toss again.
- In a small bowl, whisk together the sour cream, mayo and vinegar. Add 2 tablespoons chopped chives and mix again, then season with salt and pepper. Set aside.
- Divide corn salad between serving bowls and top with sliced avocado, then sprinkle with the crumbled feta cheese and spoon the dressing over top. Finish by sprinkling remaining chopped chives over each bowl. Serve!