Black Bean and Corn Salad w/ Cilantro Lime Dressing

I made this last week as a continuing part of my current "healthy-ish" phase.  I would say this is actually healthy, but I add the ish because I only eat so much healthy food before I crack.  The one thing about salads is that they are perceived to be healthy but so often aren't due to ingredients put in them, (breaded and fried chicken, loads of cheese, fatty fat dressings, etc).  I came up with this to add flavor and all the things you want in a tasty salad but staying true to a real healthy salad.  You may notice, I did include some fried tortilla strips.....I fried 2 corn tortillas to serve 4 salads (just for a little goodness).  This would be equivalent to about 3-4 crumbled chips per salad.  Moderation folks!  Same with the cheese, these cheeses are on the better end for you and the key again is using just a little - it only ends up being about a Tbs per serving.  And the delish creamy dressing?  Non-fat greek yogurt and a splash of low fat buttermilk!  This seriously was delicious and super yummy - I hope you enjoyed it as much as we did.  (side note: I say this below, but I recommend making the salad dressing ahead of time - at least one hour.  Trust me, you'll notice the difference!)  Also, feel free to be creative....I turned my leftovers into tasty lunch wraps the next day!

Cilantro Lime Dressing
Makes about 1-1/4 c. dressing
3/4. c. non-fat greek yogurt
1/3 c. low-fat or non-fat buttermilk
juice from 1/2 a lime
1/4 c. packed cilantro, chopped
1 jalapeno, stemmed and finely minced (use the seeds!)
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. salt

In a small-medium sized bowl, whisk all the ingredients until thoroughly combined.  Refrigerate until ready to serve.  It is best if this dressing is made at least one hour ahead as it does need a little time for the flavors to come together.

Black Bean and Corn Salad
Makes 4 servings
4-6 c. lettuce (your fav green mix - iceberg, romaine, green leaf, butter, etc)
1 can black beans, drained and rinsed
1 ear of yellow corn, husked
1 Tbs butter, melted
2 tsp. lime juice
1 lrg. tomato, diced and seeds removed
1 jalapeno, stemmed and finely diced (keep or remove seeds depending on your spicy preference)
1/2 c. red onion, finely diced
1/4-1/3 c. cotija or feta cheese
1/2 tsp. chili powder
salt and pepper to taste
fried tortilla strips or crumbled chips, optional (about 2 tortillas worth)

In a medium skillet, heat beans over medium heat.  Season to tast with salt and pepper and toss.  Continue to cook, stirring occassionall until cooked/warmed through.  Remove from heat and let cool about 5-10 mins. 

Meanwhile, brush melted butter around ear of corn.  Heat a dry skillet to medium high.  Place corn in skillet.  Cook corn in skillet until corn begins to char (light brown marks on some kernals).  Rotate corn so that corn chars on all sides (about 2-3 mins per side).  Remove from heat.  When cool, in a good medium bowl, take a large sharp kitchen knife and run down the core of the corn ear, removing kernals all the way around the corn (doing this in a bowl helps keep the corn from going everywhere - which it will if you don't).  Then, scrape your knife up the ear in the opposite direction.  This will release the corn milk, which will add a great sweet flavor to the dish.  Get as much out and into the bowl as you can.

In the bowl, add the black beans, lime juice, diced tomato, jalapeno and onion.  Add the cheese and toss.  Season with the chili powder and toss again.  Season to taste with salt and pepper, tossing one last time.

Divide the lettuce evenly among the plates.  Scatter the black bean/corn mixture on top, dividing evenly.  Top with tortilla strips.  Serve with Cilantro Lime Dressing.