Corn, Avocado & Pepper Salad

By: The Food Hunter

Bring a taste of springtime to your meals with this simple combination of fresh, easy to find ingredients. A healthy mix of corn, avocado and chopped peppers; this recipe makes a delicious side dish for smoked or BBQ meats. The nice thing about this salad is that it can easily be made ahead, as the taste intensifies with time.

Corn, Avocado & Pepper Salad
4 cups frozen corn
1 avocado, cut into cubes
1 Poblano Pepper, large diced
1 Red Bell Pepper, large diced

Lime Vinaigrette
1 lime, zested and juiced
2 tsps honey
1 tablespoon red wine vinegar
2 tablespoons olive oil
salt & pepper to taste.

Heat a cast-iron pan over medium-high heat. Add corn and cook for 5 minutes or until kernels are slightly charred. Remove from heat and set aside.

In small bowl, whisk all vinaigrette ingredients together until emulsified. In large bowl, add all salad ingredients and toss with vinaigrette. Chill at least an hour or longer if possible.

Serve.