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Mexican Street Corn Salad with Black Beans and Avocados

🇲🇽 Mexico

Servings: 8 Prep: 15 minutes Total: 15 minutes

Ingredients

  • 1/4 cup mayonnaise
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • 3 tablespoons lime juice
  • salt and pepper, to taste
  • 3 cups roasted corn kernels, thawed if frozen
  • 1/2 cup diced red onion
  • 1 large avocado, diced
  • 1 jalapeno, seeds and ribs removed, diced
  • 1/2 cup chopped cilantro
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup crumbled cotija cheese

Steps

  1. In a small bowl, whisk together mayonnaise, chipotle powder, garlic powder, lime juice, salt, and pepper until smooth.
  2. In a large bowl, combine corn, red onion, avocado, jalapeno, cilantro, black beans, and cotija cheese.
  3. When ready to serve, pour dressing over the salad and stir until evenly coated. Adjust seasoning to taste.
  4. Refrigerate before serving if a cold salad is preferred.

Notes

Salad and dressing can be prepared ahead and stored separately until ready to serve.

Source: www.littlespicejar.com