Target: 6 × 4 inches · landscape

Southwest Charred Corn Salad

29 min · 4 side servings

Ingredients

□ 2 ears corn, kernels removed

□ 1 tbsp olive oil, divided

□ 1/2 tsp kosher salt, divided

□ 2 romaine hearts, chopped

□ 1 cup black beans, rinsed and drained

□ 2 ripe tomatoes, chopped

□ 1/2 small red onion, thinly sliced

□ 1 avocado, diced

□ 1/3 cup cilantro

□ 1 lime

□ 1/4 cup Greek yogurt

□ 1/4 cup pepitas

□ 2 oz cotija

□ optional jalapeño

1. Char corn in a hot skillet; toast pepitas in the same skillet.

2. Whisk light creamy cilantro-lime dressing. Chop the vegetables; leave avocado whole.

3. Toss the salad base with dressing. Lime and fold in avocado last.

4. Top with pepitas, cotija, cilantro, and optional jalapeño; serve immediately.

Cook’s note: Fold avocado in only at the end so its cubes stay intact.