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Cheddar and Corn Fiesta Salad

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.
3
22 min
TOTAL TIME
459
CALORIES
$0.56
PER SERVING
Cheddar and Corn Fiesta Salad
Ingredients
9 INGREDIENTS
6 SERVINGS
Red Onion
1/3 cup red onion
finely chopped
Sweetcorn
3 1/2 cups sweetcorn
Tortilla Chips
1 handful tortilla chips
crumbled for topping
Canned Black Beans
15 oz canned black beans
drained and rinsed
Unsalted Butter
2 tbsp unsalted butter
Shredded Cheddar Cheese
1/2 cup shredded cheddar cheese
Fresh Cilantro
2 tbsp fresh cilantro
finely chopped
Creamy Dressing
1/3 cup creamy dressing
Pickled Jalapeno
2 tbsp pickled jalapeno
finely chopped
Directions
6 STEPS
10 min
PREP TIME
12 min
COOK TIME
22 min
TOTAL TIME
1
Start by putting a large skillet on medium heat and add the unsalted butter till it melts.
2
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.
3
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.
4
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.
5
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.
6
Serve the salad in individual bowls, topped with a generous sprinkle of crumbled tortilla chips.
Health Info
Macros
63g
CARBS
15g
FAT
20g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
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