Cornfetti Salad

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

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.