recipe spotlight: summer corn salad by chef lee ann whippen
- 2 cups smoked or grilled corn
- ½ cup canned black beans, drained
- ½ cup chopped grilled red onion
- ½ cup diced cucumber
- ¼ cup shredded carrots
- ½ cup grape tomatoes
- ½ avocado, diced
- 1 Tablespoon fresh Cilantro, stems removed
- Lime wheels, garnish
- 1 cup fresh lime juice
- 4 Tablespoons Honey
- 1 teaspoon ground cumin
- 1 teaspoon coarse ground black pepper
- 1 Tablespoon Kosher Salt
- 1 garlic clove, chopped
- 2 Cups olive oil blend
- Remove corn from husk with knife.
- Combine corn, black beans, grilled red onion, diced cucumber, shredded carrots and grape tomatoes in large bowl and gently toss, adding avocado last.
- Combine in medium bowl, lime juice, honey, cumin, black pepper, salt and garlic clove. Slowly whisk in olive oil, until combined.
- Pour Honey Lime vinaigrette over corn salad ingredients until desired consistency and gently toss.
- Transfer into serving bowl and top with fresh Cilantro leaves and lime wheels.
Recipe by So Chic Life at https://sochiclife.com/recipe-spotlight-summer-corn-salad-by-chef-lee-ann-whippen/
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