Equite Corn Salad
Nutritional benefits
- 100 CAL/ ½ cup serving
Ingredients
- 4 cups corn
- 1 tbsp oil (olive, canola or avocado are best)
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeno, deseeded and diced small
- 1/2 cup cilantro, chopped
- 1 large lime, juiced (about 3 tbsp)
- 1/4 cup nonfat plain Greek yogurt or nonfat sour cream
- ¼ cup mayonnaise
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/3 cup crumbled cotija cheese
Instructions
- In a medium sized pot, heat oil on medium heat. Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
- Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water.
- Cover, reduce heat to low, and simmer 20 minute (don’t peek).
- After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don’t open the lid).
- Serve and enjoy.