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Summer Picnic Poblano Pepper Salad
This make-ahead, plant-based picnic-ready salad takes no time at all to prepare.
June 24, 2026
This simple salad from The Simply Real Health Cookbook pairs great with grilled vegan sausage or tofu. For a quick summer-ready dinner, try as a taco filling with black or pinto beans.
What you need:
2 red bell peppers, diced
2 poblano peppers, diced
4 ears organic corn, removed from cobb
2 avocados, cubed
5 sprigs fresh oregano leaves, chopped
½ cup fresh cilantro, chopped
2 limes, juiced
1 tablespoon garlic-infused olive oil
¼ teaspoon salt
¼ teaspoon black pepper
What you do:
- Into a large serving bowl, add peppers, corn, avocado, oregano, and cilantro.
- Drizzle with lime juice and olive oil, and toss well to combine. Add salt and pepper and toss once more before serving.
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