Grilled Corn Salad

6 ears corn, shucked
1/4 c. olive oil
1 tsp salt
1 tsp pepper
12 oz. jar roasted red peppers in olive oil- dice peppers, reserve oil
2 c. halved heirloom cherry tomatoes
2 english cucumbers, diced
2 avocados, peeled and diced
juice from 1/2 or 1 whole lemon

vinaigrette:
olive oil from roasted red peppers (approx 1/2-3/4 c.)
1/4 c. white wine vinegar
1/4 c. chopped fresh cilantro
1 jalapeno pepper, minced
1 tsp garlic powder
salt & pepper to taste

you could also just mix the vinaigrette in the jar.

1. Preheat grill to med-high (350-400 deg). Using a brush, brush corn with olive oil; season with salt & pepper. Grill, turning at least twice, until desired degree of doneness is reached, approximately 15 minutes. Let cool completely. Cut corn from cob.
2. In a large bowl, combine corn, red peppers, tomatoes, and cucumbers. In a small bowl, gently combine avocados and lemon juice. Add to corn mixture. Add cilantro vinaigrette; stir to combine. Garnish with cilantro.
3. vinaigrette: in a medium bowl, combine oil and vinegar, whisking to blend. Add cilantro, jalapeno, garlic powder, and salt and pepper. refrigerate for at least 2 hours. store, covered, in refrigerator for up to 3 days.

Serving Size: approximately six 1 c. servings

Number of Servings: 6

Recipe submitted by SparkPeople user ROSIECOTTON19.