Grilled Corn Summer Salad

I am not what you would call adventurous in the kitchen – I follow recipes to the teaspoon and typically rotate between 3-4 tried and true recipes.  I guess that’s supposed to be a disclaimer for the grilled corn salad recipe I’m about to share with you guys that Jason and I made up on the fly while we were getting ready to hunker down for the LOST series finale.  :)

{ I ate all the salad before I thought to take a picture, but this image from Martha Stewart gives you a pretty good idea of what it looks like. }

Anyhoo, in honor of Memorial Day I thought it was appropriate to share this summery salad that would be perfect for a picnic or barbecue.  Here’s how you make it:

2 ears of corn {sprinkled with Lawry’s & grilled, then cut off the cob}*

2 cans of Great Northern beans {or the white beans of your choice}, rinsed and drained

1 small can of diced green chilis

1 avocado, diced

1 teaspoon lime juice

1 tablespoon of your favorite bottled vinaigrette {go for herby, not fruity}

1/4 teaspoon pepper

2 tablespoons dried, minced onion {I think it’s a more subtle flavor than fresh onion.  Plus, I’m lazy.}

1/2 teaspoon minced garlic {I hate chopping garlic so I use the jarred kind}

* When corn isn’t in season, just spread a can of drained, Lawry-fied corn on a baking sheet and pop it under the broiler until it starts browning.  We do this all the time for veggie burritos and it works great.

Just mix everything together, adding the avocado last so that it doesn’t get smushed.  This goes great with grilled chicken, and it makes for an awesome, light summer meal.  It makes enough for 4-6 people if served as a side dish.  Hope you enjoy!