Charred Corn Salad with Roasted Jalapeño and Honey Vinaigrette

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425. Line sheet pan with parchment paper and set aside.

Step 2

Add the jalapeño to the sheet pan, face down. Drizzle with a little olive oil and roast for 18-20 minutes until charred.

Step 3

While the pepper roasts, char the corn. Brush the outside with a little olive oil, then use tongs to char corn over the stove or you can place on a sheet pan and roast about 4 minutes per side. Use a knife to shave the kernels off the husk. Set aside.

Step 4

Add the kale to a food processor and pulse for about 15 seconds. Repeat until kale is finely minced. Remove from the food processor and set aside in a bowl.

Step 5

When the jalapeño is done roasting, remove from the oven, allow it to cool for a minute or two then peel away the skin and remove the stem. Set aside.

Step 6

Make the dressing. Add the sour cream, tahini, honey, cilantro, garlic, salt, pepper, cumin and water to a blender and blend until very smooth.

Step 7

Make the salad. Add the kale, tomatoes, avocado, black beans, corn, red onion, cilantro and feta to a large bowl. Add the dressing and toss to combine until well coated.

Step 8

Serve with chips and topped with extra feta, if desired.