6ears corn, husks and silks removed (about 3 cups)
Olive oil spray
Salt and pepper
1small green bell pepper, diced
1small yellow bell pepper, diced
2cans black beans, rinsed and drained
1cupdairy-free Parmesan cheese
2cupslettuce, finely chopped
2cupscherry tomatoes, halved
1small red onion, diced (about 1/2 cup)
2avocados, peeled and cubed (*optional)
Briannas Cilantro Lime Dressing
Prepare and preheat your grill to high heat. Spray the corn on the cob and grill for a few minutes on each side until charred and done—a total of around 8 minutes. Lightly salt and pepper.
When the corn is cool enough to handle, slice the kernels off the cob and place into a large bowl; put in fridge to cool.
Layer all the prepared veggies in a glass bowl (except the avocado).
Add avocado before serving. Garnish with fresh basil.
Pour dressing over veggies and toss to combine, or serve dressing on the side.
Serve immediately. Enjoy!
If you don't have time to grill corn, you can replace it with 4 cups frozen corn. Thaw before adding to the salad by rinsing under cool water for a few minutes. Drain well.Make your own dressing:1 Tbsp. white wine vinegar, 2 Tbsp. lime juice, 1/2 Tbsp. honey, 2 Tbsp. avocado oil, 1 tsp., salt, 1 tsp. pepper. Combine vinegar, lime juice, honey, avocado oil, salt, and pepper.