Accompagnement
Corn & Feta Scoopable Salad
25 minPour 6Nutri-Score B€€
B
25 min
25 minCorn & Feta Scoopable Salad
recette de
Marianna Moore
@mariannas_pantry
6 recettes
9 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
fire roasted corn (frozen, thawed and heated)Fruits et légumes600 g
black beans (canned, drained and rinsed)Épicerie400 g
cucumber (diced)Fruits et légumes1 morceau- red bell pepper (diced)Fruits et légumes2 morceaux
shallot (finely chopped)Fruits et légumes1 morceau
feta cheese (crumbled)Produits laitiers150 g
avocado (diced, added just before serving)Fruits et légumes1,5 morceaux
lime (juiced)Fruits et légumes1 morceau- light mayonnaiseÉpicerie60 g
saltÉpices5 g
garlic powderÉpices3 g
onion powderÉpices3 g
chili powderÉpices2 g
par portion
Nutrition
229kcal
- Glucides
- 29 g
- Protéines
- 8 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Cook and chill the corn
- Heat the frozen fire roasted corn in a pan on the stove until warmed through.
- Let it cool, then refrigerate until cold.
- Étape 2
Chop the vegetables
- Dice the cucumber and red bell peppers.
- Finely chop the shallot.
- Étape 3
Combine the salad
- In a large bowl, combine the cold corn, drained black beans, cucumber, bell pepper and shallot.
- Add the crumbled feta and light mayonnaise.
- Squeeze in the lime juice and season with salt, garlic powder, onion powder and chili powder, then mix well.
- Étape 4
Add the avocado and serve
- Fold in the diced avocado just before eating so it doesn't brown.
- Serve scooped with tortilla chips.
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