Grilled Corn, Peach and Poblano Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Both the corn and the peppers are grilled for this recipe. It is a good use of any leftovers from yesterday's BBQ. It is best when eaten with 24 hours of preparation. Salad can be served warm or at room temperature. Ingredients:
4 ears corn, grilled and kernels cut from cob (about 3 cups) |
1 large poblano peppers (about 3/4 cup) or 2 small poblano peppers, grilled skinned seeded and cut into small dice (about 3/4 cup) |
2 large peaches, peeled and cut into small dice (about 1 1/2 cups) |
2 teaspoons honey (to taste) |
2 tablespoons cider vinegar |
1 tablespoon olive oil |
2 tablespoons fresh chives, chopped |
salt & freshly ground black pepper |
Directions:
1. Combine all ingredients and season with salt and pepper to taste.
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