Grilled Corn and Poblano Salad with Chipotle Vinaigrette

Great summer salad. I usually end up adjusting the chipotle and lime juice depending on who I am making dinner for. This is a perfect summer salad, great for BBQ.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Cook corn on preheated grill until kernels are cooked through, turning regularly, 10 to 20 minutes; set aside to cool. Cut kernels from the cob and place in a large bowl.

Step: 3

Cook poblano chile pepper on the preheated grill until the skin blackens, turning regularly, 5 to 10 minutes; set aside to cool. Peel and seed the poblano. Cut poblano into 1/2-inch pieces; add to the bowl with the corn.

Step: 4

Whisk olive oil, lime juice, chipotle pepper, and salt together in a bowl; pour over corn and poblano mixture. Add avocado, cilantro, and red onion to the mixture and gently toss to coat.

Per Serving: 170 calories; protein 2.7g; carbohydrates 16.1g; fat 12.4g; sodium 218.2mg.

Product salad is morely of the easiest salads to make . It is more in body delight and water content . As fruits contain natural sweetness , you can have it for eat in mornings . The sugar in it will give you enough energy for the day and make body fit with your get sugar producer cravings too.

Salads often get a bad rap for being unpleasant (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s precisely where you’ll find the good vegetable fruit that may get weight loss.