Grilled corn is a classic Mexican street food, served with a sprinkling of hot chile powder and a squeeze of lime juice. This salad expands on that treat with antioxidant-rich fresh vegetables and healthy fats from avocado and flaxseed oil.
Recipe Ingredient Details:
4 ears white or yellow corn (shucked )
1 red bell pepper (cut into 1/2-inch dice)
1 green bell pepper (cut into 1/2-inch dice )
1 small white onion (cut into 1/2-inch dice )
1/2 cup cilantro (chopped)
3/4 cup flaxseed oil
6 tablespoons apple cider vinegar
4 cloves garlic (minced or pressed )
2 teaspoon Chimayo chile powder (or ancho, pasilla or guajillo )
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 avocados (cut into 1/2-ince dice )
Preheat grill. Place corn on grill and cook, turning as needed to blacken tops of kernels evenly. Remove and wrap in foil until cooled. Cut kernels off cobs into a large bowl. Add peppers, onion, and cilantro; mix well.
Whisk together oil, vinegar, garlic, chile powder, salt, and pepper until emulsified. Pour about 1/2 cup over vegetables and stir to combine. Add avocado and fold in gently. Serve at once.
Recipe Additional Notes:
PER SERVING: 582 cal, 24g fat (10g mono, 11g poly, 3g sat), 0mg chol, 11g protein, 82g carb, 6g fiber, 200mg sodium
Wed, 2012-06-27 16:30