Mexican Street Corn Salad with Black Beans, Radish, Feta & Lime Crema

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to broil on high and position rack under the broiler.

Step 2

Trim and cut green onions crosswise into ¼-inch pieces; transfer to a large baking sheet pan.

Step 3

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, 12-15 minutes. Remove from oven and set aside to cool.

Step 4

Meanwhile, drain and rinse beans in a colander; set aside to drain further.

Step 5

Zest limes into a small bowl. Add yogurt, water, and spices to the bowl and whisk to combine the crema. Set aside.

Step 6

Juice limes into a large salad bowl.

Step 7

Peel and mince garlic; add to the bowl with the lime juice.

Step 8

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for garnish).

Step 9

Add oil, honey, salt, and pepper to the bowl; whisk to combine the dressing.

Step 10

Seed and slice bell peppers into thin strips. Trim and thinly slice radishes. Add both to the bowl with the dressing.

Step 11

Chop or tear romaine leaves into bite-sized pieces; transfer to the bowl, along with the beans, and toss to combine the salad.

Step 12

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!