Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
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Cookie and Kate · by Cookie and Kate★ 5.0

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

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 26%
CARBS 43G37% OF CAL
12G FIBER1G ADDED8G INTRINSIC21G OTHER10G TOTAL SUGAR
FAT 29G56% OF CAL
7G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright grilled salad with charred corn and peppers, black beans, avocado, and feta with a spicy chili-lime dressing. Substantial enough to be a main or light enough to serve as a side.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 to 6 cups baby arugula
  • 1 large red bell pepper, seeded, membranes removed, sliced into 1-inch wide strips (see photos)
  • 1 small red onion, halved and sliced into 1/2-inch wide wedges (see photos)
  • 1 large ear of corn, shucked
  • 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 1/2 cup cilantro, mostly leaves, chopped
  • 1 avocado, diced
  • 1/2 cup crumbled feta
  • 1 big handful coconut bacon or crumbled tortilla chips
  • 1 teaspoon olive oil
  • 1/4 cup olive oil
  • Scant 1/4 cup fresh lime juice
  • 1 small jalapeño, seeded, membranes removed and chopped
  • 1 teaspoon honey or agave nectar
  • 1/2 to 3/4 teaspoon ancho chili powder or regular chili powder (to taste)
  • 1/4 teaspoon sea salt
PREP
15M
SODIUM
472MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.