Mexican Corn Salad

Ingredients

• Dressing
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chile-lime seasoning
• 1/2 teaspoon salt
• Salad
• 2 tablespoons Land O Lakes® Butter
• 1 cup frozen corn *
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 (15-ounce) can black beans, rinsed, drained
• 1 red bell pepper, chopped
• 1 avocado, peeled, pitted, chopped

Instructions

1. 1

   Combine all dressing ingredients in bowl; whisk until blended. Set aside.

2. 2

   Heat large skillet over medium-high heat; add butter. When butter is melted, add corn, chili powder, garlic powder and 1/2 teaspoon salt. Sauté 5 minutes or until heated through. Transfer to large bowl to cool.

3. 3

   Add black beans, bell pepper and avocado; stir gently to mix. Add dressing; stir to coat.

4. 4

   Store any leftovers covered in refrigerator up to 3 days.