Ingredients

• 1-2 ears of fresh corn
• 1 small can black beans
• Avocado oil
• Lime juice
• Cumin to taste
• Salt and pepper to taste
• Kale
• Broccoli
• Cauliflower
• Carrot
• Red onion
• Toasted pepitas (pumpkin seeds)
• 1 clove garlic, minced
• 1 small cube of ginger, minced
• 1 shallot, minced
• 1/3 cup lime juice
• 1/2 cup avocado oil
• 3 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• Chipotle sauce to taste
• Fresh cilantro to taste

Instructions

• Heat a pan under medium-low heat. Add some avocado oil.
• Rinse the black beans and add to pan.
• Slice the corn kernels off the cobs and add them to the pan.
• Add cumin, seasoning and lime juice and stir to coat the beans and corn.
• Cook, stirring often, for a few minutes until corn is softened, then remove from heat and allow to cool.
• In a large bowl, add thinly sliced broccoli, cauliflower and kale. Coarsely grate a carrot into the bowl, and add some minced red onion.
• In a smaller bowl, add the garlic, ginger, shallot, lime juice, avocado oil, mayonnaise, mustard, chipotle sauce and cilantro. Pulse with an immersion blender until smooth.
• Pour the dressing into the large bowl, add the beans and corn, and stir to combine thoroughly. Stir in the pepitas and serve.

Southwest corn and black bean slaw