Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing

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.

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.

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).