Avocado and Corn Salad

10 steps

• Preheat grill to 450-500F.
• Spray corn and poblano pepper with vegetable oil so that they are lightly coated.
• Grill, uncovered, for 10-12 minutes or until charred and tender. Turn every few minutes to char on all sides. Remove corn and set aside.
• Continue to char poblano pepper for another 3-5 minutes so that it is blackened. Remove and cool for at least 10 minutes.
• Make the lime vinaigrette by whisking lime juice, agave, chile powder, avocado oil, and half of the salt (1/4 tsp) in a small bowl.
• Remove charred corn kernels by using a serrated knife to saw down the length of the cob. Place a container underneath the cob to catch flying kernels.
• Remove and discard skin and seeds of the poblano pepper. Chop poblano pepper, tomato, cilantro, and avocado. Rinse and drain canned black beans.
• Place corn, poblano pepper, tomato, cilantro, black beans, and vegan cheese in a large bowl. Gently stir in avocado. Sprinkle with the remaining 1/4 tsp salt.
• Place lettuce in a separate bowl and toss with 3 tbsp of the lime vinaigrette.
• Serve each plate with 1 1/2 cups lettuce topped with 1/4 of the corn mixture and a drizzle of lime vinaigrette.

Tips:
1 lime squeezed makes about 2 tbsp juice.

1 can (15 oz) beans contains about 1 3/4 cup.

1 medium tomato makes about 2/3 cup chopped.

1 poblano pepper makes about 1/2 cup chopped.

Poblano peppers have a hotness (as in spicy) between Anaheim and Jalapeno peppers. Substitute with milder or hotter peppers if you prefer.

Ancho chile powder is made from ground dried poblano peppers. It has a rich smoky flavor with mild to medium hotness. You can substitute with mild chile powder if you prefer.

Vegan cheese can be purchased at many supermarkets. Feel free to omit or substitute with your own homemade vegan cheese.