juice of two limes
1 tbsp olive oil
dash of salt
2 ears of corn, shucked and silk removed
1 yellow onion sliced length wise in three circles
2 medium peaches, pitted and cut into quarters
1 cup grape tomatoes cut in half
medium bunch of chopped cilantro
1 15 oz can of kidney beans, drained and rinsed
1 avocado cut in bite size pieces
juice of one lime and half lemon
Prepare your BBQ grill, lightly oil grill and warm up. Make a dressing with lime juice, olive oil and salt.
Place corn, onion slices and peaches on grill, baste with dressing and cook for about 25 minutes, basting and turning them as they brown and remove from grill as cooked, leaving the corn till last. (Every grill varies, so keep an eye on these). Remove from heat and let cool for about 15 minutes.
Place tomatoes, cilantro, beans and avocado in a large bowl. Drizzle with lime and lemon juice.
Cut the corn off the cobs, cut the peaches into bite size pieces, cut the onion as well, and add all to the tomato mixture. Toss and serve.
Serves 4: 340 calories per serving or 1360 for the whole batch.
Grilling the vegetables and fruit gives a great caramelized flavor to the salad. We enjoyed it when it was first made, but the second day it was even better as the flavors blended and the dressing absorbed into the fruit and vegetables and we ate it with a slice of pizza.
If you like a little heat, add some tabasco sauce.