Avocado-Corn-Poblano Salad

Categories: Salad- slaw- salad dressing

Ingredients

• 6 small ears fresh corn
• 2 poblano peppers
• Vegetable cooking spray
• 2 Tbsp. extra-virgin olive oil
• 1/2 tsp. grated lime rind
• 1/4 cup fresh lime juice
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground pepper
• 1/4 tsp. ground cumin
• 4 small avocados, peeled and coarsely chopped
• 1/2 medium-size purple onion, diced
• 3 Tbsp. chopped fresh cilantro

Directions

1. Coat corn and peppers with cooking spray.
2. Grill corn and peppers, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 minutes or until vegetables are lightly charred, turning occasionally. Cool slightly.
3. Cut corn kernels from cobs. Remove stems and seeds from roasted peppers, and coarsely chop.
4. Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion and cilantro, tossing gently to coat.

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