Grilled Corn and Avocado Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Barbara Chernetz
Creamy avocado and black-eyed peas round out this easy, colorful summer salad.
Ingredients
- 6 ear corn
- 2 tbsp. olive oil
- 2 tbsp. cider vinegar
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground pepper
- 1 can black-eyed peas
- 1 pt. cherry tomatoes
- 2 firm-ripe avocados
- 3 oz. feta cheese
Instructions
- Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife (you'll end up with 3 to 3 1/2 cups).
- Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper. Add corn, black-eyed peas, tomatoes, avocado, cheese, and toss gently. Serve with a few baby greens, if desired.
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