Mexican Street Corn Salad with Black Beans, Radish, Feta & Lime Crema

Cook & enjoy

• 1
  Preheat oven to broil on high and position rack under the broiler.
• 2
  Wash and dry the fresh produce.

  1 small bunch green onions (scallions)
  2 limes
  1 small bunch cilantro
  2 red bell peppers
  1 bunch radish
  2 heads romaine lettuce

• 3
  Trim and cut green onions crosswise into ¼-inch pieces; transfer to a large baking sheet pan.
• 4
  Add corn to the baking sheet; drizzle with oil, season with spices, and toss to combine. Place in the oven and broil, stirring halfway through, until veggies are lightly charred, 10-12 minutes. Remove from oven and set aside to cool.

  3 cups frozen corn
  2 tbsp extra virgin olive oil
  ½ tsp cumin
  ½ tsp paprika
  ½ tsp salt
  ¼ tsp black pepper

• 5
  Meanwhile, drain and rinse beans in a colander; set aside to drain further.

  2 (15 oz) cans black beans

• 6
  Zest limes into a small bowl. Add yogurt, water, and spices to the bowl and whisk to combine the crema. Set aside.

  ⅔ cup plain Greek yogurt
  2 tbsp water
  ½ tsp cumin
  ¼ tsp salt
  ⅛ tsp black pepper

• 7
  Juice limes into a large salad bowl.
• 8
  Peel and mince garlic; add to the bowl with the lime juice.

  2 cloves garlic

• 9
  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for garnish).
• 10
  Add oil, honey, salt, and pepper to the bowl; whisk to combine the dressing.

  ¼ cup extra virgin olive oil
  4 tsp honey
  1 tsp salt
  ¼ tsp black pepper

• 11
  Seed and slice bell peppers into thin strips. Trim and thinly slice radishes. Add both to the bowl with the dressing.
• 12
  Chop or tear romaine leaves into bite-sized pieces; transfer to the bowl, along with the beans, and toss to combine the salad.
• 13
  To serve, divide salad between plates or bowls, top with the corn mixture, and drizzle with lime crema. Sprinkle with feta and reserved cilantro. Enjoy!

  1 (4 oz) pkg crumbled feta cheese