Cooked - Mexican Street Corn Dense Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Street Corn Dense Bean Salad

1.0

15 oz can chickpeas (drained and rinsed)

15 oz can black beans (drained and rinsed)

2 cups corn (grilled off the cob, or 1 can fire-roasted corn, drained)

1 cup shelled edamame (thawed if frozen)

1 medium red bell pepper (finely diced)

1 medium jalapeño (finely diced (seeds removed to taste))

½ small red onion (finely diced)

⅓ cup fresh cilantro (chopped)

⅓ cup cotija cheese (crumbled)

3 tablespoons mayonnaise

3 tablespoons Mexican crema (or sour cream)

2 tablespoons red wine vinegar

1 medium lime (juiced and zested)

2 cloves garlic (finely minced)

½ teaspoons chipotle chili powder (or regular chili powder)

½ teaspoons fine sea salt

½ teaspoons black pepper

Make the dressing: In a small bowl, whisk together the dressing ingredients: mayo, crema/ sour cream, red wine vinegar, lime zest and juice, garlic, chili powder, salt and black pepper.
Combine the salad: In a large mixing bowl, mix together the salad ingredients: chickpeas, black beans, corn, edamame, bell pepper, jalapeño, red onion, and cilantro. Toss to combine.
Dress and toss: Pour the dressing over the salad and toss well until everything is evenly coated.
Chill: Top with the cotija cheese and refrigerate for at least 30 minutes before serving for best flavor. Stir before serving and top with extra cotija and cilantro if desired. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 3 weeks ago

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