Cornfetti Salad

Corn Salad… or as I like to call it Cornfetti Salad is one of the most festive salads you can make.

cornfetti salad

Corn Salad

  • 1 15-ounce can black beans
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ears of fresh sweet yellow corn off the cob (or 2 pounds of frozen)
  • 1/2 orange bell pepper, diced
  • 1 jalapeno, fine diced
  • 1/2 red onion, diced
  • 1-pint cherry tomatoes, halved
  • 2 avocados, diced
  • 1 recipe Cilantro Lime Dressing
  • 1 recipe Chipotle Garlic Lime Aioli
  • Sea salt
  • Coarse ground pepper
  • 1 fresh lime
  • 4 ounces cojita cheese, grated or crumbled

Drain the can of beans, rinse well, and then place in a small saucepan. Add the vegetable broth and bring to a boil over high heat. After it starts to boil turn the heat down to low and simmer for 15-20 minutes. Drain the broth and set beans aside.

Put the butter and olive oil in a large frying pan over medium-high heat. Add the corn and cook for 4-5 minutes.

Place the corn into a large bowl. Add the diced pepper, jalapeno, onion, tomatoes, avocados, and cilantro lime dressing. Add a drizzle of the Chipotle Garlic Lime Aoili. Season with salt & pepper and stir everything together.

Move the salad to a pretty serving bowl if desired. Drizzle with more Cilantro Lime Aoili and lime. Then top with the cojita cheese.

For vegan or dairy-free options just omit aioli and cheese or use a comparable replacement.

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One thought on “Cornfetti Salad
  1. Thank you for these wonderful recipes! Thank you for sharing!

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