Mexican Street Corn Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6 to 8

INGREDIENTS
Dressing:
½ cup (80 g) plain nonfat yogurt*
1 Tbsp (15 mL) lime juice
1 tsp (5 mL) honey
½ tsp paprika
¼ tsp cumin

Salad:
Splash of oil
4 ears of corn (about 3 cups, 285 g of kernels), shucked and kernels removed
1 clove garlic, minced
2 Tbsp (30 mL) lime juice
¼ tsp salt
1 cup (200 g) canned black beans, drained and rinsed
3-4 red Bellafina peppers, seeded and chopped
½ cup (35 g) chopped red onion
½ cup packed fresh cilantro, chopped
½ cup (88 g) cotija or feta cheese, crumbled

INSTRUCTIONS
Mix all dressing ingredients and set aside.

Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**

In a large bowl, combine corn mix, black beans, peppers, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

NOTES
*If using Greek yogurt, add a dash of milk to thin it out.
**Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.

Slightly adapted from a recipe from liveeatlearn.com