Mexican Corn Summer Salad

Serves

8-10

Prep Time

15-20 minutes

Print

Nothing beats summer like a good corn and black bean salad! A creamy base made of greek yogurt and cotija cheese makes this particular salad stand out from the rest, soothing the fiery kick of jalapeño and our smokey Chipotle Olive Oil. This summer salad is perfect on its own or enjoyed like salsa with tortilla chips! Recipe By Michelle Troiano

Products used: Chipotle Olive Oil, Jalapeño Sea Salt, Lime Sea Salt

Ingredients

2 cans Corn, drained and rinsed
5 Tbsp SOOC Chipotle Olive Oil
1 can Black Beans, drained and rinsed
1 Red Bell Pepper, diced
1 Orange Bell Pepper, diced
3 cups Grape Tomatoes, quartered
½ small Red Onion, minced
½ cup Cilantro, chopped
½ small Jalapeño, trimmed and minced
5.3 oz plain Greek Yogurt
1 tsp Lime juice
1 tsp SOOC Lime Sea Salt
1 tsp SOOC Jalapeño Sea Salt
½ cup Cotija Cheese
*Tortilla Chips optional

Directions

In a medium skillet over medium-high heat, saute corn in 1 Tbsp Chipotle Olive Oil until warm. About 3-4 minutes. Remove from heat and let cool.

In a large mixing bowl, combine the corn, black beans, bell peppers, grape tomatoes, red onion, cilantro, jalapeño, and greek yogurt. Toss to combine.

Drizzle with remaining Chipotle Olive Oil and lime juice, seasoning with the Lime and Jalapeno Sea Salt.

Top with cotija cheese and crushed tortilla chips! Enjoy as a salad or scoop up with chips!