Esquites salad with black beans, queso fresco and lime

Ingredients

For 1 serving

• Corn on the cob2
• Cooked black beans120 g
• Queso fresco40 g
• Nonfat Greek yogurt40 g
• Spring onions2
• Jalapeño0.5
• Cilantro8 g
• Lime juice20 ml
• Chili powder1 pinch
• Romaine lettuce60 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: lactose,

In season: July – September

Method

1. Heat a griddle pan over high heat, brush the corn cobs with a little of the oil and grill for 8–10 minutes, turning often, until the kernels are charred in places. Let them cool slightly and cut off the kernels with a knife.
2. Meanwhile mix the yoghurt with the lime juice, chilli powder and a pinch of salt.
3. Thinly slice the spring onions and chop the deseeded jalapeño and the coriander; drain and rinse the black beans.
4. In a bowl combine the corn, beans, spring onions, jalapeño and coriander with the remaining oil and the yoghurt dressing.
5. Wash and shred the romaine, spoon the esquites over it and finish with crumbled queso fresco.