Ingredients
Dressing:
½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
3 tablespoons extra virgin olive oil
3 limes, juiced
1 teaspoon garlic powder
1 teaspoon honey or agave (optional)
Salt and pepper to taste
Mexican Corn Salad:
4 cups fresh baby arugula
4 ears corn on the cob
1 cup canned black beans, rinsed and drained
1 avocado, peeled, pitted and diced
1 small red onion, finely chopped
1 small red bell pepper, chopped
4-ounce cotija or feta cheese
1 tablespoon fresh cilantro, chopped
1 teaspoon smoked paprika
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Steps
- Remove husk and grill corn on high heat turning every 3 minutes for 15-20 minutes. Set aside to cool.
- In a medium size bowl, mix Greek yogurt, olive oil, lime juice, garlic powder, honey, salt and pepper. Add water to thin out to desired consistency.
- Once the corn is cooled, remove kernels with a knife.
- Place arugula in a salad bowl, add corn, black beans, avocado, red onion, red pepper, cotija, cilantro, smoked paprika, and drizzle with Yogurt Dressing. Serve immediately.
