Ingredients
- 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 )
Grilled corn, pepper and avocado salad
Alan Roettinger | Delicious Living- Serves: 8 people
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.
Directions
- 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.
PER SERVING: 582 cal, 24g fat (10g mono, 11g poly, 3g sat), 0mg chol, 11g protein, 82g carb, 6g fiber, 200mg sodium
