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

  • 1 (15 oz) can
    black beans
  • ½ small bunch
    cilantro
  • ½ (4 oz) pkg
    crumbled feta cheese
  • 1 ½ cups
    frozen corn
  • 1 clove
    garlic
  • ½ small bunch
    green onions (scallions)
  • 1
    lime
  • ⅓ cup
    plain Greek yogurt
  • ½ bunch
    radish
  • 1
    red bell pepper
  • 1 head
    romaine lettuce
  •  
    black pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    honey
  •  
    paprika
  •  
    salt
  • 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