The star of this summer salad dish is the sweet corn. Enjoying the freshness, the sweetness and the crunch with all the ingredients and mixing through the dressing. If you want a more "pasty-y" salad, increase by 1 cup dry pasta. You will also probably want to do more dressing.
2 cups farfelle
2-3 corn cobs
1 large avocado
3 green onions
1/2 bunch corriander
1 tablespoon finely chopped jalapeno
6-8 strips macon
1/2 cup feta
1/2 canned cup black beans
1/2 cup fat free cottage cheese
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the coriander very finely chop the jalapeno, and grill then crumble the macon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, corriander, jalapeno, macon, and cheese. Toss together.
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
Toss with the salad and enjoy!
Dressed by @what_ladies_luv
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