Grilled Corn & Pepper Chopped Salad

Grilled corn pepper kale salad in a bowl.

5 from 1 vote

Grilled Corn & Pepper Chopped Salad

Fresh and crisp is the best way to describe this grilled corn pepper chopped salad with kale, sliced almonds and parmesan, all tossed in tahini vinaigrette.

Prep Time15

Cook Time7

Total Time22

Course: Salads

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For corn and peppers

3 ears corn
2 red peppers, cut lengthwise into 2 to 3-inch wide strips
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For salad

4 cups chopped curly kale leaves
1/4 cup finely diced red onions
1/4 cup toasted sliced almonds
1/4 cup shaved parmesan cheese
1 tablespoon chopped parsley

For tahini vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
2 tablespoons tahini
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

Instructions

Preheat a gas or charcoal grill on high heat.
Rub the corn and peppers with 1 tablespoon olive oil and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the peppers about 2-3 minutes per side until they have grill marks. When the veggies are cool enough to handle, slice the kernels off the cobs and dice the peppers.
Combine the grilled vegetables in a bowl with the kale, red onions, almonds, parmesan and parsley.
To make the dressing, whisk the garlic, mustard, tahini, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, vinegar and 1/4 cup olive oil in a small bowl.
Drizzle the dressing into the salad, tossing to combine.

Notes

To roast the corn and peppers instead of grilling, preheat the oven to 400 degrees F. Slice the kernels off the cobs and dice the red peppers. On a sheet a pan, toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread them into a single layer, and roast for 25-30 minutes until they are lightly browned on the edges.

You can grill the veggies up to 2 days in advance. Store them in the refrigerator.

The vinaigrette can also be made up to 2 days ahead. Store it in an airtight container in the fridge. Then let it sit at room temperature for 15 minutes before whisking and then tossing in the salad.

You can store leftovers up to 3 days in the refrigerator. For a salad, it’s always best to only the toss the amount you are planning to eat in the dressing.

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