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Grilled Corn, Peach and Poblano Salad

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“Both the corn and the peppers are grilled for this recipe. It is a good use of any leftovers from yesterday's BBQ. It is best when eaten with 24 hours of preparation. Salad can be served warm or at room temperature.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 ears corn, grilled and kernels cut from cob (about 3 cups)
  • 1 large poblano peppers (about 3/4 cup) or 2 small poblano peppers, grilled skinned seeded and cut into small dice (about 3/4 cup)
  • 2 large peaches, peeled and cut into small dice (about 1 1/2 cups)
  • 2 teaspoons honey (to taste)
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons fresh chives, chopped
  • salt & freshly ground black pepper

Directions

  1. Combine all ingredients and season with salt and pepper to taste.

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