1
Preheat oven to broil on high and position rack under the broiler.
2
Wash and dry the fresh produce.
½ small bunch green onions (scallions)
1 lime
½ small bunch cilantro
1 red bell pepper
½ bunch radish
1 head romaine lettuce
3
Trim and cut green onions crosswise into ¼-inch pieces; transfer to a 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.
1 ½ cups frozen corn
1 tbsp extra virgin olive oil
¼ tsp cumin
¼ tsp paprika
¼ tsp salt
⅛ tsp black pepper
5
Meanwhile, drain and rinse beans in a colander; set aside to drain further.
1 (15 oz) can black beans
6
Zest lime into a small bowl. Add yogurt, water, and spices to the bowl and whisk to combine the crema. Set aside.
⅓ cup plain Greek yogurt
1 tbsp water
¼ tsp cumin
⅛ tsp salt
1 pinch black pepper
7
Juice the lime into a large salad bowl.
8
Peel and mince garlic; add to the bowl with the lime juice.
1 clove 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.
2 tbsp extra virgin olive oil
2 tsp honey
½ tsp salt
⅛ tsp black pepper
11
Seed and slice bell pepper 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!
½ (4 oz) pkg crumbled feta cheese
