Vegan Summer Picnic Poblano Pepper Salad

Carina Skrobecki Photography

Vegan Summer Picnic Poblano Pepper Salad

This make-ahead, picnic-ready salad takes no time at all to prepare.

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Serves: 8
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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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