A quick and refreshing salad - you can add a little oomph to this by adding in a can of drained and rinsed black beans and scooping on top of a mix of greens or spinach. Or enjoy simply on its own!
3 cups bell peppers, chopped
2 cups cucumber, chopped
1 cup zucchini, chopped
1 cup red onion, chopped
2 avocados, chopped
2 ears corn, grilled or roasted
2 limes, juiced
pinch of salt
Grill or Roast the Corn
You can use frozen corn for this if you really want to, but using fresh ears of corn really adds that extra punch to this salad.
If you’re grilling, bring your grill to medium high heat and place the whole ears of corn (unshucked) on the grill. Turn the corn every 10 or so minutes. Total cook time will be about 30 minutes. You’ll know they’re done when the aroma of steaming corn fills the air and the husks are blackened.
While the corn is cooking, chop the remaining ingredients and toss together. Once the corn is done, cut off the cob and mix throughly. Squeeze in the juice of 2 limes and a pince of salt. You can eat right away or refrigerate for an hour to cool it down a bit.