Summer Salad with Grilled Corn

An abundance of fresh garden veggies inspired this one. My husband deemed it summer in a bowl.

Step: 1

Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain.

Step: 2

Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.

Step: 3

Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives.

Step: 4

Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour.

Step: 5

Top with chopped avocado before serving.

Per Serving: 468 calories; protein 15.5g; carbohydrates 54g; fat 24.6g; cholesterol 5.7mg; sodium 172.9mg.

Product salad is one of the nicest salads to make . It is more in fibre and water produce . As fruits can make natural sweetness , you can have them for breakfast . The sweetness can will give you enough energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked about , but it’s precisely where you’ll found the salads that may get weight loss.