Grilled Everything Salad

A summertime recipe from one of our T+Co contributors, Penny Hunter. We tried it and 100 percent approved. It's been our summertime staple. She and her family live in Colorado and say, "it's too hot to cook inside, so they grill everything."

Recipe

Grilled Everything Salad


by Penny Hunter



Notes from The Treehouse + Co Kitchen Journal:

A summertime recipe from one of our T+Co contributors, Penny Hunter. We tried it and 100 percent approved. It’s been our summertime staple. She and her family live in Colorado and say, “it’s too hot to cook inside, so they grill everything.”

A Must Try. Perfect as a salad entrée with warm tortillas. 

Check out Penny Hunter’s article, A Summer of Protest.

Grilled Everything Salad

Ingredients:

• 2 small zucchini and crooked neck squash sliced about 1/8 inch thick, lengthwise. Grill until you have nice grill marks on the flesh. Dice.

• 4 ears of sweet corn. Fire roast on the grill until at least one side has been blackened. Cut the kernels off the cob.

• 1 sweet red pepper, grilled to fiery perfection. Dice.

Toss and chill all of the above.

Then add:

• 1 diced sweet onion (do not grill – the crunch adds some nice texture)

• ½ cup fresh chopped cilantro

• 1 can drained black beans

• Juice from 1 fresh lime

• ½ teaspoon of Tajine

• ½ cup crumbled cojita cheese

• ½ chopped jalapeño

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