Over the past couple of weeks I traveled to Austin, Texas and La Jolla, California. What exactly do these two cities have in common? A substantial amount of Mexican food!
So with that inspiration in mind, a Grilled Corn, Pepper and Avocado Salad seemed to hit the spot. The recipe is ridiculously easy and tasty. I promise you there is little for you to mess up with this one, so try it out and let me know what you think!
Grilled Corn, Pepper and Avocado Salad Recipe
1 tsp grapeseed oil
1 cup corn (1 can)
1 red bell pepper chopped
1/4 cup chopped cilantro
1 lime juiced
1 tsp cumin
salt and pepper to taste
In a skillet, heat the grapeseed oil and add the corn and bell pepper. Let them cook for a few minutes and remove from heat. Add corn and pepper to a bowl and toss in the cilantro and chopped avocado. Squeeze fresh lime juice over the mixture and sprinkle cumin as well. Toss everything together and chill in the fridge until you are ready to serve.