Ingredients
4 cobs of corn
2 tbsp chopped red onion
4 cups baby romaine lettuce
1 cup cooked or canned black beans (optional for a light lunch)
1/3 cup crumbled feta
large bunch cilantro
1/2 cup fresh mint leaves
1/3 cup olive oil
1/4 cup white wine vinegar
1 tsp honey
1 tsp salt
black pepper
Preparation
Add all dressing ingredients into blender and blend until completely smooth. Brush corn with canola oil and lightly roast on a hot grill. Allow to cool. Cut the kernels from the corn. Combine lettuce corn, onions, beans with enough dressing to lightly coat. Sprinkle with feta
