Mexican Corn and Tortilla Chip Salad
This Mexican Corn Tortilla Chip Salad is the perfect combination of flavors, from sweet corn, zesty onion, creamy avocado, hearty black beans, and crunchy, salty tortilla chips. It is the perfect side for any Taco night or Summer BBQ.
Servings: 6
Ingredients
- 3 ears corn (or 3 cups corn kernels)
- 1 tbsp butter
- ½ tsp salt
- ½ cup finely diced red onion
- 1 jalapeno finely diced
- 2 cups canned black beans drained
- 1 cup chopped cilantro
- 5 oz feta broken into small crumbly pieces
- 1 avocado diced
- 2 cups tortilla chips broken into small pieces
Dressing
- 1 tsp lime zest
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup extra virgin olive oil
- ¼ cup lime juice
- 1 tbsp honey or maple syrup
Instructions
- Cut the corn from the 3 ears of corn.
- Heat the butter in a skillet on medium heat. Once the butter has melted add in the corn, season with salt and saute for 3-4 minutes until softened. Set aside to cool for a few minutes
- To a small bowl whisk together all of the dressing ingredients. Taste and adjust the seasonings as desired.
- To a large salad bowl add the black beans, sauteed corn, red onion, diced jalapeno, chopped cilantro and feta. Right before serving add the diced avocado and tortilla chips, pour the dressing overtop and serve immediately.
Nutrition
Calories: 519kcal | Carbohydrates: 54g | Protein: 12g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 1212mg | Potassium: 623mg | Fiber: 10g | Sugar: 7g | Vitamin A: 624IU | Vitamin C: 16mg | Calcium: 200mg | Iron: 3mg