Name: Cheddar and Corn Fiesta Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/3 cup of red onion, finely chopped; 3 1/2 cups of sweetcorn, fresh or frozen; A handful of tortilla chips, crumbled for topping; 1 15-ounce can of black beans, drained and rinsed; 2 Tablespoons unsalted butter; 1/3 cup of a creamy dressing, such as ranch or caesar; 2 Tablespoons fresh cilantro, finely chopped; 1/2 cup of cheddar cheese, shredded; 2 Tablespoons of pickled jalapeño, finely chopped

Corn Salad

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This Cheddar and Corn Fiesta Salad is a vibrant and sumptuous blend of charred sweetcorn, hearty black beans, crisp red onions and spicy jalapeños with delicious cheddar cheese. Tossed in a creamy, zesty dressing and topped with crunchy tortilla chips, this dish will light up any summer spread.

Milk

Eggs

Wheat

Vegetarian

Fresh Vegetables

gram

red onion

Canned Vegetables

corn

Chips & Pretzels

tortilla chips

Beans & Legumes

black beans

Butter & Margarine

unsalted butter

Salad Dressings

milliliter

salad dressing

fresh cilantro

Cheese

shredded cheddar cheese

Pickles

pickled jalapenos

Lactose

Carbohydrates

Water

Calories

Trans fatty acids

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Fiesta Avocado and Corn Salad

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Avocado Corn Salad

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Roasted Corn Salad

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Southwest Cilantro Lime Corn Salad

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Jalapeño Cheddar Corn Salad

Cheddar and Corn Fiesta Salad

Produce

Snacks

Dairy

Condiment & Toppings

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Start by putting a large skillet on medium heat and add the unsalted butter till it melts.

If you are using fresh corn, remove the kernels from the cob and if it is frozen, thaw it before adding it to the skillet. Let it cook without stirring for about 4 minutes, then stir and let it sit for another 4 minutes.

Do this a couple of times until the corn is golden brown. Once done, remove the skillet from the heat and let the corn cool in a large mixing bowl.

In the same bowl, add in the drained black beans, finely chopped red onion, finely chopped pickled jalapeño, shredded cheddar cheese, and finely chopped fresh cilantro.

Stir well to mix all the ingredients and then add your creamy dressing. Toss the salad until all the ingredients are completely coated with the dressing.

Serve the salad in individual bowls, topped with a generous sprinkle of crumbled tortilla chips.

Cheddar and Corn Fiesta Salad

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