- Preheat oven to broil on high and position rack under the broiler. Wash and dry the fresh produce.
1 small bunch green onions (scallions) 2 limes
1 small bunch cilantro
2 red bell peppers
1 bunch radish
2 heads romaine lettuce
- Trim and cut green onions crosswise into 1⁄4-inch pieces; transfer to a large baking sheet pan.
- Add corn to the baking sheet; drizzle with oil, season with spices, and toss to combine. Place in the oven and broil, stirring halfway through, until veggies are lightly charred, 10-12 minutes. Remove from oven and set aside to cool.
3 cups frozen corn
2 tbsp extra virgin olive oil 1⁄2 tsp cumi
1⁄2 tsp paprika
1⁄2 tsp salt
1⁄4 tsp black pepper
- Meanwhile, drain and rinse beans in a colander; set aside to drain further.
2 (15 oz) cans black beans
- Zest limes into a small bowl. Add yogurt, water, and spices to the bowl and whisk to combine the crema. Set aside.
2⁄3 cup plain Greek yogurt
2 tbsp water
1⁄2 tsp cumi
1⁄4 tsp salt
1⁄8 tsp black pepper
- Juice limes into a large salad bowl.
- Peel and mince garlic; add to the bowl with the lime juice.
2 cloves garlic
- Add oil, honey, salt, and pepper to the bowl; whisk to combine the dressing.
- Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl (reserving a small handful for garnish).
1⁄4 cup extra virgin olive oil 4 tsp honey
1 tsp salt
1⁄4 tsp black pepper
- Seed and slice bell peppers into thin strips. Trim and thinly slice radishes. Add both to the bowl with the dressing.
- Chop or tear romaine leaves into bite-sized pieces; transfer to the bowl, along with the beans, and toss to combine the salad.
- To serve, divide salad between plates or bowls, top with the corn mixture, and drizzle with lime crema. Sprinkle with feta and reserved cilantro. Enjoy!
1 (4 oz) pkg crumbled feta cheese