Layered Grilled Corn Salad
Ingredients
- 6 ears corn, husks and silks removed (about 3 cups)
- Olive oil spray
- Salt and pepper
- 1 small green bell pepper, diced
- 1 small yellow bell pepper, diced
- 2 cans black beans, rinsed and drained
- 1 cup dairy-free Parmesan cheese
- 2 cups lettuce, finely chopped
- 2 cups cherry tomatoes, halved
- 1 small red onion, diced (about 1/2 cup)
- 2 avocados, peeled and cubed (*optional)
- 1/4 cup cilantro, chopped
- 1/2 cup basil, chopped
- Briannas Cilantro Lime Dressing
Instructions
- 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!
Notes
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.