Mexican Street Corn Salad
Ingredients
The salad
-
4
ears
corn (cooked and off the cob)
-
15
ounce can
black beans (drained and rinsed)
-
2
large
tomatoes (diced)
-
⅓
cup
fresh cilantro (chopped + extra for garnish)
The sauce
-
½
cup
sour cream
-
½
cup
crumbled queso fresco
-
1
tablespoon
fresh squeezed lime juice
-
1
teaspoon
chili powder
-
¼
teaspoon
salt
-
to taste
pepper
Instructions
- Combine the corn, black beans, and diced tomatoes in a large bowl.
- In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.
- Scrape the sauce mixture into the bowl with the corn and toss to combine.
- Garnish with additional cilantro if desired and serve within 24 hours.
Nutrition Facts (estimated)
Servings
6
Calories
174
Total fat
7g
Total carbohydrates
21g
Total protein
9g
Sodium
198mg
Cholesterol
17mg
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