Vegan Grilled Corn Salad
A fresh and healthy dish that's filled with zesty flavors and crunchy textures. It's the perfect side dish for BBQs or picnics.
Ingredients
- 2 ears of corn
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 1 1/2 cups chickpeas, drain and rinse
- 1 cup cherry tomatoes
- 3 cups salad greens
For the dressing
- juice from 1 lime
- 1 tbsp agave
- 3 tbsp olive oil
- 1 tsp paprika
- salt and pepper to taste
Instructions
- Remove the corn from the husks. Coat with olive oil and sprinkle them with salt and pepper. Place on a medium/high grill for 5-7 minutes. Flip them over and grill for an additional 5-7 minutes.
- While the corn is grilling, prepare the salad. Add the salad greens to a large bowl and top with the red bell pepper, halved cherry tomatoes, diced avocado, and chickpeas.
- In a small bowl, whisk together the dressing ingredients.
- Once the corn is cooked, remove it from the grill. Hold it vertically at the top with one hand. With the other hand, slice off the kernels in a downward motion. Add the kernels to the salad. Toss to combine and top with the dressing.
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