Corn and Roasted Red Pepper Salad

Ingredients and Weight:

• 12 ears of corn (husked and kernels removed) - 4 cups
• 2 red bell peppers (roasted and diced) - 2 cups
• 1 red onion (sliced thin) - 1 cup
• 1 avocado (diced) - 1 cup
• 1 can black beans (rinsed and drained) - 15 ounces
• 1 can corn (drained) - 15 ounces
• 1/2 cup chopped cilantro
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

15 minutes (for roasting red peppers)

Cooking Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Remove kernels from the corn cobs and set aside.
2. Roast red bell peppers in a preheated oven at 400°F for 15-20 minutes, or grill until charred. Let cool and remove the charred skin and seeds. Dice the peppers.
3. In a large bowl, combine the corn kernels, roasted red peppers, red onion, avocado, black beans, and drained corn.
4. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.
5. Pour the dressing over the salad and toss to evenly coat.
6. Garnish with cilantro.

Nutritional Information:

Per serving (1 cup):

• Calories: 280
• Fat: 12 grams
• Carbohydrates: 40 grams
• Protein: 10 grams
• Fiber: 6 grams

Dish Characteristics:

• Colorful and vibrant
• Sweet, savory, and tangy flavors
• Crisp and refreshing texture
• Suitable for vegetarians and vegans
• Gluten-free

User Comments:

• "This salad is absolutely delicious! The combination of flavors is perfect."
• "I love how easy it is to make and how versatile it is. I've already tried it with different beans and vegetables."
• "This salad is a great way to get your daily dose of fruits and vegetables."
• "The dressing is tangy and flavorful, but not overpowering."
• "This salad is a crowd-pleaser. I've served it at several parties and it's always a hit."

Special Precautions and Tips:

• If you don't have time to roast the red peppers, you can use store-bought roasted red peppers instead.
• To make this salad ahead of time, prepare the salad and dressing separately and refrigerate. Toss the salad just before serving.
• If you want to add some extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.