GRILLED CORN SALAD WITH ROASTED JALAPENO DRESSING

Grilled Corn Salad with Roasted Jalapeno Dressing image

The vibrant colors of this salad just scream summertime! It is the perfect dish for those lazy backyard dinners. It's great as a side dish or a vegetarian main course.

Provided by Vampire Gran

Categories Salad Vegetable Salad Recipes

Time 1h52m

Yield 6

Number Of Ingredients 15

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Ingredients

1 jalapeno pepper
½ fresh pineapple, peeled and sliced into 4 thick slices (leave core in the middle of slices)
4 ears fresh corn, shucked
4 1/4-inch thick slices halloumi cheese
1 bunch asparagus, trimmed
1 cup cooked black beans
½ red bell pepper, chopped
½ small red onion, chopped
2 tomatoes, chopped
1 lemon, juiced
1 lime, juiced
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
salt to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place jalapeno pepper and pineapple in the hot grill; grill, turning occasionally, until pineapple has grill marks and jalapeno pepper is charred, 5 to 7 minutes. Remove from grill.
Place corn and halloumi cheese on the hot grill. Cook cheese until browned on the bottom, 1 to 3 minutes; flip and cook until browned, 1 to 3 minutes more. Remove cheese from grill. Continue cooking corn, turning occasionally, until roasted on all sides, about 10 minutes; remove from grill.
Place asparagus on the grill and cook until slightly charred, 5 to 7 minutes; remove from grill.
Cut pineapple slices into quarters and remove cores. Chop pineapple, asparagus, and halloumi cheese into bite-size pieces and place in a bowl. Add black beans, red bell pepper, and red onion and toss until salad is mixed.
Place corn cob in a large bowl and holding the top, slice halfway down to remove kernels from cob. Go all the way around the cob and turn upside down to cut the remaining kernels. Repeat with remaining cobs. Add corn to the salad.
Remove the stem and charred skin from jalapeno pepper and place jalapeno in a blender. Add tomatoes, lemon juice, lime juice, olive oil, honey, garlic, and salt; blend until dressing is smooth. Pour dressing over salad; toss and refrigerate until flavors blend, about 1 hour.

Nutrition Facts : Calories 310.8 calories, Carbohydrate 43.1 g, Cholesterol 20 mg, Fat 12.4 g, Fiber 8.2 g, Protein 13.1 g, SaturatedFat 4.8 g, Sodium 334.6 mg, Sugar 19.4 g