Roasted Corn and Green Chile Summer Salad
Ingredients:
4 ears of corn
1 cup red bell pepper, sliced
1/4 cup Santa Fe Ole Roasted Green Chile
1 cup cherry tomatoes, diced
1/4 red onion, minced
1/4 cup lime juice, fresh
1/2 cup avocado oil
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
salt and pepper to taste
avocado slices for garnish
Directions:
Heat grill to 375 and roast corn about 20 minutes, rotating often, until well browned
Cut kernels from the cob and place in a bowl
Add remaining ingredients and toss to combine
Garnish with avocado slices and serve
