Receta After Almost 9 Years, it's So Long with a Corn Salad Recipe

by Pam's Midwest Kitchen Korner

It has been almost 9 years, since October 2009, that I started this blog.  That's a lot of posts and I've reached the point where it has become a chore for me, so it's time to say so long. It has been a great journey, I've learned a lot from all of you over the years and thank you all very much for your support of Pam's Midwest Kitchen Korner!  I'm leaving you with a great summer recipe that I hope you'll try... It’s looks like fiesta time when you serve this spicy corn salad for your crowd!   We all know how easy it is to get carried away at BBQ’s with all the great potato salads, baked beans, chips, meat basted with barbecue sauce and over the top rich desserts.  It’s all great, but this dish adds something with a lighter touch to your table... Sweet corn, black beans, red bell pepper, cucumber and onions are stirred together and added to a nonfat yogurt dressing that has a bit of a kick added with garlic and cayenne pepper.  No added fat makes it guilt free. This is a perfect healthy quick summer salad that gives you a break from your green salad.  Use this dressing as a salad topping, or as a dip with a crudité platter.  Whichever way, I bet you’ll think it’s tasty! I think it’s a drool-worthy side for your bbq! Yield: 6 servings       Author: PamPrint Recipe Light Summer-fresh Corn Salad It’s looks like fiesta time when you serve this spicy corn salad for your crowd! Ingredients: SALAD: 1 (11 ounces) can crisp corn, or 2 ears corn, kernels scraped from the cob 1 (15 ounces) can black beans, drained and rinsed 1 large cucumber, chopped 1 red bell pepper, diced 1 small Vidalia onion, chopped Dill sprig for garnish DRESSING: 3/4 cup plain non-fat Greek yogurt 1 tablespoon rice vinegar 2 cloves garlic, minced 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/2 teaspoon chili powder 1 teaspoon sugar Salt and pepper, to taste Instructions: In a large bowl, lightly toss all salad ingredients, except dill sprig. In a small bowl, whisk together all dressing ingredients and pour over salad, refrigerate until chilled, about 2 hours. Serve garnished with dill sprig, if desired. Enjoy!