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Ancho Chili Corn Salad

Salad:
2-3 ears of fresh corn (depending on size)
1/2 chopped fresh red onion
1 (15oz) can great northern beans
1 1/2 c halved/quartered cherry tomatoes (quarter if they are too large halved)
Dressing:
  • 2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 lemon, juiced
  • 2 tablespoons honey
  • 1/3 c vegetable oil
  • 2 large garlic clove, rough chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tbsp ancho chile powder – adjust this to the level of spiciness you desire!
Directions:
  1. Begin by bringing a pot of water to a boil and then adding the corn. Reduce heat to a simmer and cook for about 10 minutes. Set aside to cool.
  2. While the corn is cooling, Open the can of beans and pour into a sieve. Rinse the beans thoroughly to ensure that all of the beans are completely rinsed.
  3. Holding the corn in an upright position, run a sharp knife down the sides of the corn to remove the kernels. Combine corn, red onion, beans and tomatoes in a large bowl.
  4. The dressing is simple. Add all of the dressing ingredients into a blender and combine until smooth.
  5. Toss dressing and salad together. Chill in the fridge overnight for the best results!

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