Grilled Peach And Corn Salad Recipes

GRILLED CORN, PEACH AND POBLANO SALAD

Grilled Corn, Peach and Poblano Salad image

Both the corn and the peppers are grilled for this recipe. It is a good use of any leftovers from yesterday's BBQ. It is best when eaten with 24 hours of preparation. Salad can be served warm or at room temperature.

Provided by threeovens

Categories Corn

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 ears corn, grilled and kernels cut from cob (about 3 cups)
1 large poblano peppers (about 3/4 cup) or 2 small poblano peppers, grilled skinned seeded and cut into small dice (about 3/4 cup)
2 large peaches, peeled and cut into small dice (about 1 1/2 cups)
2 teaspoons honey (to taste)
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons fresh chives, chopped
salt & freshly ground black pepper

Steps:

Combine all ingredients and season with salt and pepper to taste.

Nutrition Facts : Calories 143.2, Fat 3.7, SaturatedFat 0.5, Sodium 15.2, Carbohydrate 28.5, Fiber 3.8, Sugar 8.8, Protein 3.5

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