Perfect-for-a-Barbecue Salad

Victoria Dwek Victoria Dwek
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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.

40m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Parve

Directions

  1. Boil corn and cut off kernels.

  2. 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.

  3. In a bowl, combine corn kernels, roasted peppers and onions, avocado, parsley, olive oil, salt and pepper.

Credits

Description:
Photo by Chana Rivky Klein

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