Name: Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 8
Ingredients: 4 to 6 cups baby arugula; 1 large red bell pepper, seeded, membranes removed, sliced into 1-inch wide strips (see photos); 1 small red onion, halved and sliced into 1/2-inch wide wedges (see photos); 1 large ear of corn, shucked; 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans; 1/2 cup cilantro, mostly leaves, chopped; 1 avocado, diced; 1/2 cup crumbled feta; 1 big handful coconut bacon (or crispy tortilla strips or crumbled tortilla chips); 1 teaspoon olive oil; 1/4 cup olive oil; Scant 1/4 cup fresh lime juice; 1 small jalapeño, seeded, membranes removed and chopped; 1 teaspoon honey or agave nectar; 1/2 to 3/4 teaspoon ancho chili powder or regular chili powder (to taste); 1/4 teaspoon sea salt