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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This is a great salad to serve at a barbecue because there’s very little work that needs to be done fresh. All the cooked veggies can be done ahead; just toss with the avocado and remaining ingredients just before serving. A note on corn: I follow the checking instructions of my halachic source (which is why I boil the corn in all recipes with corn, so the water could be checked for bugs, as that’s one of the steps). Ask your own LOR for instructions if you want to use fresh corn.
3 ears corn, such as Beleaves Frozen Corn
3 peppers, different colors if desired
1 large or 2 small red onions, sliced into rounds (no need to separate circles)
1 avocado
1/4 cup fresh chopped parsley
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
2 tablespoons Gefen Olive Oil
1 teaspoon salt
pinch coarse black pepper
Boil corn and cut off kernels.
Preheat oven to 450 degrees Fahrenheit. Slice peppers in half and place on a greased baking sheet along with the onions. Roast until skin of the peppers is blistered. Let cool, remove skin, and cut into squares.
In a bowl, combine corn kernels, roasted peppers and onions, avocado, parsley, olive oil, salt and pepper.
Photo by Chana Rivky Klein
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