Serves 4
30 min
Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
Recipe GLPR0185399c88c1ff
A vibrant, grilled vegetable salad featuring charred corn, bell peppers, and red onions over fresh arugula greens. Tossed with creamy avocado, protein-rich black beans, tangy feta cheese, and crispy coconut bacon, then dressed with a zesty chili-lime vinaigrette. Light, refreshing, and perfect for summer meals.
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Ingredients
1 large ear of corn, shucked
1 large red bell pepper, seeded and sliced into 1-inch wide strips
1 small red onion, halved and sliced into ½-inch wide wedges
1 teaspoon olive oil for grilling, plus ¼ cup for dressing
Sea salt and black pepper to taste
¼ cup fresh lime juice
1 small jalapeño, seeded and chopped
½ to ¾ teaspoon ancho or regular chili powder, to taste
1 teaspoon honey or agave nectar
4 to 6 cups fresh baby arugula
1 can (14 ounces) black beans, rinsed and drained, or 1½ cups cooked black beans
1 avocado, diced
½ cup crumbled feta cheese
½ cup fresh cilantro leaves, chopped
1 big handful coconut bacon (or crispy tortilla strips or crumbled tortilla chips)
Directions
Preheat your grill to medium-high heat (approximately 400°F if using an electric grill). Lightly brush the corn, bell pepper strips, and red onion wedges with 1 teaspoon of olive oil, coating all surfaces evenly. Season the vegetables with salt and pepper to taste.
Place the prepared vegetables on the hot grill. Cook for 10–15 minutes, turning them occasionally to develop even grill marks. The peppers and onions should become tender with light charring, while the corn may take slightly longer to cook through. Once they show grill marks and the peppers are softened, remove all vegetables to a cutting board to cool.
While the vegetables are grilling, prepare the chili-lime dressing. In a small bowl, whisk together ¼ cup olive oil, ¼ cup fresh lime juice, the chopped jalapeño, ½ to ¾ teaspoon chili powder (to taste), 1 teaspoon honey, and a pinch of salt. Continue whisking until the dressing emulsifies and thickens slightly. Taste and adjust seasonings—add more spice, honey, or salt as desired.
Once the grilled vegetables have cooled enough to handle, roughly chop the bell pepper strips and onion wedges into bite-sized pieces. Using a sharp knife, carefully cut the corn kernels from the cob, rotating as you work.
In a large serving bowl, combine the fresh baby arugula, chopped bell pepper, onion, corn kernels, drained black beans, fresh cilantro, diced avocado, crumbled feta cheese, and coconut bacon.
Drizzle the chili-lime dressing over the salad, starting with a modest amount and adding more to coat the greens lightly. Gently toss all ingredients together until well combined. Taste and adjust salt and pepper as needed. If using tortilla strips or chips instead of coconut bacon, add them as a garnish just before serving to keep them crispy. Serve immediately.
