Charred Corn & Bean Salad

I jumped on board the "dense bean salad" meal prep trend and I am a fan. Being back in an office setting, meal prepping has made it easier to eat better meals at work. So far this has been a favorite.

Adapted from Mishka Makes Food

For the salad:

1 16 oz bag frozen corn, thawed and charred with a torch or in a broiler

1 can white beans, rinsed and drained (I used butter beans)

1 red bell pepper, diced

1/2 to 1 pint cherry tomatoes, diced

3-4 scallions, thinly sliced

1/2 bunch cilantro, finely chopped

1/4 cup cotija cheese, crumbled

For the dressing:

1 tablespoon plain Greek yogurt

3 tablespoons mayo

juice from 2 limes

1/2 tablespoon smoked paprika

1/2 tablespoons red pepper flakes

1 garlic clove, minces

salt, to taste

water, if needed to thin the dressing

Combine the dressing ingredients except water. If it's too thick, add a little water.

In a bowl, mix together all the salad ingredients. Add as much dressing as you'd like.

Store in an airtight container for up to 4 days.

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