Grilled corn and pepper salsa

September 18, 2016

This zesty vegan salad uses seasonal vegetables and is super easy to make:)

2 corn on the cob

2 large peppers (red and green), deseeded and cut into thick pieces

1 and 1/2 or 2 small green chillies (without the seeds), finely chopped

1 small red onion, finely chopped

1 clove of garlic, finely chopped

Small coriander bunch, finely chopped (about 5 tablespoons)

1 lime – juice and zest

3 tablespoons olive oil (plus a bit more for brushing the corn)

Fine sea salt to taste

Brush the corn lightly with oil and grill in a griddle pan on a medium heat for about 10 minutes, turning often. Remove from the heat and wait for it to cool a little. Place the peppers in the griddle pan...
See the full directions on my site

Nutritions

Calories
1146

Sodium
1715mg
71% DV

Fat
75g
115% DV

Protein
17g
34% DV

Carbs
59g
20% DV

Fiber
9g
38% DV