Corn cut from the cob, and a lime/yogurt dressing make this a great dinner salad. Find your freshest corn and ripest cherry tomatoes.
3 pieces corn on cob
One can black beans, drained and rinsed
1/2 pound chunky pasta, shells or similar
Handful cherry tomatoes, halved
Three stalks celery, sliced
Small head or four or five leaves of Romaine lettuce, chopped, or a couple handfuls of baby spinach
Half of red bell pepper, sliced thin
One lime for the dressing, and a small container of plain Greek whole milk or 2% Greek yogurt. We like Fage because of the consistency.
To half a cup of plain Greek yogurt (one 6 oz. container) add 2 cloves finely chopped garlic, the juice of one lime, 2 tablespoons cider vinegar, a quarter cup of olive oil, fresh ground pepper and a half teaspoon salt. Add a little cayenne if you are feeling frisky.
Whisk with a fork.
Slice the corn kernels off the cobs, and add them to your boiling pasta for the last minute of cooking.
Drain the pasta and corn in cold water, and add to the other salad ingredients.
Toss with the dressing when ready to serve. Sprinkle a little cayenne on top for color.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
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