Mexican Street Corn Bean Salad

Ingrédients

1 can pinto beans

1 can navy white beans

1 can black beans

1 can yellow corn

1/2 cup sweet bell peppers, diced

1/2 cup red onion, diced

1 jalapeño, diced and deseeded

1/2 cup cilantro, chopped

1/2 cup cotija cheese

Avocado Crema Dressing ⬇️:

1/4 cup nonfat Greek yogurt

1 tsp garlic, minced

2 tbsps extra virgin olive oil

1 tbsp tajin

1 avocado

juice of 1 lime

pinch of sea salt

optional - splash of pickled jalapeño brine

Instructions

Blend all together & make sure to salt to taste.

After blending the dressing together, combine with bean salad and mix gently. Stir in cotija cheese. Add salt if needed. Enjoy with chips or a side of protein. Stores up to 5 days in the refrigerator.