Southwest Corn Salad with Honey Lime Vinagrette
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Serves: 8
 
Ingredients
  • For the Corn Salad:
  • 4 ears corn - shucked
  • 1 15oz can black beans rinsed and drained
  • 1 C cherry tomatoes, halved
  • ¼ red onion sliced thin
  • ½ C cilantro, chopped
  • ⅓ C feta crumbled
  • S & P to taste
  • For the Honey Lime Vinaigrette:
  • juice of 2 large limes
  • 2 Tbsp honey
  • ⅓ C white balsamic vinegar
  • ¼ C good quality olive oil
Instructions
For the Corn Salad:
  1. Steam or boil corn for 5 minutes. Remove from heat. (For a thyme saving tip you can also steam in microwave - wrap corn individually in damp paper towel. Heat in microwave for 3-4 minutes until corn is cooked).
  2. Allow corn to cool thoroughly, remove corn from the cob.
  3. In a large mixing bowl combine all ingredients for salad and gently fold together. Set aside.
For the Honey Lime Vinaigrette:
  1. In a small bowl add all of the ingredients for the vinaigrette except for the olive oil. Slowly drizzle the olive oil while whisking.
  2. Drizzle the desired amount of vinaigrette over the corn salad and stir to distribute evenly. Can serve immediately or make 1 day in advanced.
This recipe makes more vinaigrette than you will need for the corn salad, store the remaining dressing in an airtight container in the refrigerator for up to 5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/southwest-corn-salad-with-honey-lime-vinagrette/