Charred-Corn and Avocado Salad with Chile-Lime Dressing
Inspired by a Mexican salsa, this salad goes great with anything grilled. Lightly blackening the corn transforms bland kernels into caramelized nuggets reminiscent of homemade popcorn, imparting a sweet, nutty flavor. Tip: Before squeezing the limes, put them in the microwave for 15–20 seconds for easier juicing.
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Ingredients
- 4 cobs corn, husks and silk removed
- 5 scallions or 1/3 cup red onion, finely diced
- 1 can (14 oz) black beans, drained and rinsed
- ½ pint cherry tomatoes, halved
- 1 red or yellow bell pepper, cut into ½-inch dice
- 1 avocado, sliced
- 1 small bunch cilantro, roughly chopped
- 1/3 cup fresh lime juice, from
- 3 to 4 limes
- 1/3 cup extra virgin olive oil
- 1 garlic clove, roughly chopped (optional)
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ jalapeño or other chile, seeded and finely chopped
- ½ tsp salt
Preparation
Heat broiler to medium-hot. Broil corn on the rack, turning frequently so the kernels don’t blacken to blistering, 12–15 minutes. Their color should be a rich brown with a few black tinges. Let cool. Soak scallions in a bowl of cold water to reduce their strength, 10 minutes; drain. Cut kernels off cobs, breaking up any that are stuck together. Transfer corn to a serving bowl and add scallions, beans, tomatoes, bell pepper, avocado, and cilantro.
Combine remaining ingredients in a bowl; season with freshly ground black pepper. Taste and adjust the seasoning as necessary. Dress, toss, and serve.
Nutrition Information
- Calories 295
- Carbohydrate Content 31 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 323 mg