I call this Grilled Summer Salad because it just gets better and better as the summer goes on. It has so many flavors Puddie once said the flavors pop like fireworks in your mouth.
Truth be told, I have been preparing for this salad for months. When I saw this killer deal on red peppers a few months ago, I KNEW I needed to buy them up and freeze them for to make this salad (until my garden peppers are ready ).
I tossed my corn and frozen pepper right on the grill.
Then I drained a jar of pimentos… I heart pimentos.
I then tossed my lovely pimentos in a bowl.
Then I cut my grilled corn off the cob and tossed it in.
Then I grabbed some maters and chopped them up.
I tossed in my maters and tossed on some Kosher salt.
I then grabbed a couple avocados.
Cut them in half
And then used my Rachel Ray trick to pop them out of the shell with a spoon. Then I chopped them up.
I heart Rachel A little perky, but full of great info.
I then juiced two limes after nukin’ them in the microwave for 15 seconds.
I then cut up my grilled pepper. If it had been fresh, (vs. frozen) I would have skinned it as well by taking it from the grill and placing it in a bowl covered with press n seal until it cooled. But, the frozen pepper doesn’t skin very easy and we really don’t mind the skin.
Toss it all in…
Add fresh pepper and chili powder to taste.
And stir… Yummo!
Grilled Summer Salad….
And a preview of my next recipe: Cris’ Sherry Rosemary Chicken Marinade…and it is sooooooo GOODe!