1cupcooked black beans (rinsed and drained if using canned)
1/2cupgrape or cherry tomatoes,halved
2tablespoonsred onions or shallots,finely diced
For the Dressing
2tablespoonsfresh-squeezed lime juice
1/2 - 1teaspooncrushed red pepper
1/4cupextra virgin olive oil
Microwave the corn for two minutes. This will cook the corn just enough for the salad, and also make it super easy to shuck. Let the corn cool briefly after removing from the microwave, then shuck, discarding the leaves and silk. Slice the corn off the cob.
Add the corn, lettuce, black beans, tomatoes, red onions, avocado, and cilantro to a large bowl.
Prepare the dressing: Add the sour cream, cilantro, scallion, lime juice, crushed red pepper, olive oil, salt and honey to a blender. Puree until smooth and creamy.
Toss the salad ingredients with as much dressing as you like. Serve immediately.
This recipe makes a bit more dressing than you’ll need. Leftover dressing will keep for up to one week.