Avocado-Corn-Poblano Salad

Ingredients

• 4 small genuine california avocados peeled coarsely chopped
• 6 small ears corn fresh
• 3 tablespoons cilantro leaves fresh chopped
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon coarsely ground pepper 
• 0.3 cup juice of lime fresh
• 0.5 teaspoon lime rind grated
• 2 tablespoons olive oil extra-virgin
• 2  poblano peppers 
• 0.5 medium size purple onion diced
• 0.5 teaspoon salt 

Equipment

• bowl
• grill

Directions

1. Coat corn and peppers with cooking spray.
2. Grill corn and peppers, covered with grill lid, over medium-high heat (350 to 40
3. minutes or until vegetables are lightly charred, turning occasionally. Cool slightly.
4. Cut corn kernels from cobs.
5. Remove stems and seeds from roasted peppers, and coarsely chop.
6. Stir together olive oil and next 5 ingredients in a large bowl; add corn, chopped pepper, avocado, onion, and cilantro, tossing gently to coat.