This salad can be used as an appetizer, side dish, or main dish! Whichever you choose, it will add both color and flavor to your menu!
Recipe adapted from California Walnuts. For more information, visit walnuts.org.
Set EGG for direct cooking at 400°F/204°C.
Grill corn, peppers and onion on EGG until lightly charred on all sides; remove from EGG. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips (both recipes below).
Avocado Chipotle Dressing Instructions
Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.
Cheese Walnut Chips Instructions
Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a Half Moon Griddle and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
Bake for 15 to 20 minutes or until lightly browned.
Makes 4 servings