Folded in this healthy Southwestern Black Bean and Corn Salad is a creamy dressing made with yogurt, lime, jalapeño and cilantro. Serve as a main dish, a side with grilled chicken or scoop it up with tortilla chips!
Remember back in February when I participated in a secret recipe swap and made this scrumptious General Tso’s Slow Cooker Chicken? Well, we’re at it again! It’s time for another Freaky Friday recipe switcharoo blog hop! Today I’m excited to reveal the recipe I chose to make from Michelle’s blog, A Dish of Daily Life!
Michelle is a busy mom of three teens and if you aren’t already following her blog, add her to your must follow blog list!
I knew that as soon as learned that I would be picking a recipe from Michelle’s blog it would be hard because we have similar preferences and we can only make one recipe for the reveal!
We both cut the fat when we can and try to stick with healthy choices, but we also agree that we should indulge in treats like this Chocolate Chip Fruit and Nut Bar every so often as well as partake in drinks for adults like this Ruby Red Cocktail!
Michelle is also an athlete and just ran the Law Enforcement Torch Run for Special Olympics. Check her out in action on Instagram. This happens to be the same event that I have run in with my co-workers in California!
After spending a lot of time looking at all my choices I kept coming back to this Southwestern Black Bean and Corn Salad.
EVERY ingredient in this salad is scrumptious! The creamy salad dressing is made with yogurt instead of sour cream or mayonnaise.
Healthy and super flavorful! I adapted the original recipe which called for lime essential oil for fresh lime juice, and I forgot to add the hearts of palm!
I’ll be making this again, so the next time it won’t be left out! I also used fresh corn since I had leftovers from my Slow Cooker Corn on the Cob and Michelle mentioned in her recipe that if you have it, then be sure to use it!
We ate this for a couple of meals. First, as a side with baked chicken tenders, and I also ate a bowl full during my lunch hour. Such a tasty combination!
A little crunch from the corn and peppers and soft texture from the black beans. The dressing adds a light coating, but there is plenty to adjust to your preference if you would like.
I know you’ll love this recipe as much as I do!
- 2 medium ears of corn or 1 15.25 ounce can of corn, drained
- 1 15.50 ounce can of black beans, drained and rinsed
- 1/2 medium red bell peppers, chopped
- 6 cups salad greens (I used mixed greens with baby spinach)
- 1/2 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 jalapeño pepper, chopped
- 1/2 teaspoon cumin
- 1 ounce (about 1 1/2 limes freshly squeezed)
- salt to taste
In a blender or processor pulse yogurt, apple cider vinegar, jalapeño, cumin and lime juice together.
In a medium bowl mix corn, black beans and red pepper together.
Spoon 2-3 tablespoons of dressing onto the salad and fold ingredients together.
Place salad greens on a large platter or divide among four plates and top black been and corn mixture on top of the greens.
Serve with additional dressing.
Amount Per Serving: Calories: 399 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 3mg Sodium: 261mg Carbohydrates: 72g Fiber: 17g Sugar: 11g Protein: 21g
Freaky Friday blogger participants
Michelle from A Dish of Daily Life
Debi from Life Currents
Terra from Café Terra
Nicole from Pic-Nic
Lori from Who Needs A Cape?
Kris from Big Rigs ‘n Lil’ Cookies
Jenny from Honey & Birch
Candi from The Devilish Dish
Dini from Giramuk’s Kitchen – Food & Recipe Blog
Michaela from An Affair from the Heart
Brandi from Aunt Bee’s Recipes
Justine from Full Belly Sisters
Sandra from The Foodie Affair
Kelly from Wildflour’s Cottage Kitchen
Christie from A Kitchen Hoor
Ashlyn from Belle of the Kitchen
Angela from LeMoine Family Kitchen
Sarah from The Magical Slow Cooker
Christine from Christine It
Be sure to check out all the recipes shared for Freaky Friday! I’ bet you’ll find a couple of other recipes you’ll want to give a try!