Description

This Santa Fe salad recipe is an easy, flavour packed salad full of crisp veggies and a creamy dressing- perfect for your summer BBQ needs!

Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Course: Salad | Servings: 4servings

Ingredients

4ears (3 cups)cornshucked and cleaned

1tablespoonolive oil

3cupsarugula or other leafy green of choice

1cupcherry tomatoessliced

1 can225gblack beansrinsed and drained

½cupcoijta cheesecrumbled, see above for substiutions

½cupred onionthinly sliced

1smalljalapenofinely chopped and seeded

¼cupcilantrochopped

1mediumavocadodiced

½cupcucumberquartered

1mediumlimejust the juice

1tablespoonolive oil

¼cup plain Greek yogurt

2tablespoonmayonnaise

¼teaspoondried paprika

½teaspoondried chili powder

salt and pepperto taste

Instructions

Heat a medium pan over medium-high heat, add 1 tablespoon of olive oil and corn. Allow corn to brown by stirring often this should take about 10 minutes. Once the corn looks slightly charred it is ready!

• In a large bowl combine corn, arugula, cherry tomatoes, black beans, cheese, red onion, jalapeno, cilantro, avocado, and cucumber.

• In a medium sized bowl, whisk together all dressing ingredients until smooth.

• Drizzle sauce over the salad and toss to combine! See serving suggestions in the post above.

Notes

*Alternatively, cook the cobs of corn on the barbecue, then remove kernels before adding to the salad!