Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(8)
Ingredients
4-8 servings
- 4 to 6 cups baby arugula
- 1 large red bell pepper, seeded, membranes removed, sliced into 1-inch wide strips
- 1 small red onion, halved and sliced into ½-inch wide wedges
- 1 large ear of corn, shucked
- 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- ½ cup cilantro, mostly leaves, chopped
- 1 avocado, diced
- ½ cup crumbled feta
- 1 big handful coconut bacon or crumbled tortilla chips
- 1 teaspoon olive oil
- Chili-lime dressing: ¼ cup olive oil
- Scant ¼ cup fresh lime juice
- 1 small jalapeño, seeded, membranes removed and chopped
- 1 teaspoon honey or agave nectar
- ½ to ¾ teaspoon ancho chili powder or regular chili powder (to taste)
- ¼ teaspoon sea salt
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Preparation
Step 1
First, preheat your grill (if you’re using an electric grill, heat to 400 degrees Fahrenheit). Toss the prepared bell pepper, corn, and onion with enough olive oil to lightly coat all surfaces (I used about 1 teaspoon). Sprinkle with salt and pepper. Grill the vegetables, turning occasionally, until they have grill marks and the peppers and onions have softened a bit. You might find that the corn takes longer than the pepper and onions. Transfer the cooked vegetables to a cutting board to cool.
Step 2
While the vegetables are on the grill, whisk together all of the dressing ingredients until emulsified. Taste and adjust seasoning (more spice, honey, or salt) if desired.
Step 3
Roughly chop the bell peppers and onions. Slice the kernels from the cob. In a large serving bowl, combine the greens, bell pepper, onion, corn, drained beans, cilantro, avocado, feta, and coconut bacon (if using). Drizzle on enough dressing to lightly coat the greens when tossed (you’ll probably end up with extra). Toss, add salt and pepper to taste, and serve (if you’re adding tortilla strips or chips, add them as garnishes just before serving).
Step 4
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Chef's notes
Change it up:
I’m pretty sure a bunch of kale would be a fantastic substitute for the arugula. Prepare the kale like I did for this salad (remove ribs/chop/massage). Bonus
Make it vegan/dairy free:
Skip the feta. Definitely add some salty, crispy tortillas to make up for the saltiness of the feta.
Make it soy free:
Skip the coconut bacon in lieu of tortilla strips.
Storage suggestions:
Everything but the arugula and avocado keeps well for a few days. If you know you’ll be eating leftovers, store the greens and avocados separately and toss just before serving.
Prepare in advance:
If you’re already firing up the grill for another recipe, you might as well throw on extra peppers, onions, and corn for tomorrow dinner’s salad.
If you love this recipe:
You’ll also love my feta fiesta kale salad, summer squash and corn tacos with avocado chimichurri, sweet corn salad wraps, and heirloom BLT salad (more appropriately titled CBKHT salad
