Grilled Corn & Pepper Salad

 This is a perfect summer salad that you can have for lunch or as dinner on a warm evening. I made it for lunch last week and and was planning to skip the grilling part of it as I don't own a grill but I am glad I did not. I used my oven to grill the vegetables - which was essentially roasting them but I still liked the corn and peppers better this way compared to adding them raw (at least in this recipe). The salad is topped with a delicious sweet and savory chili lime dressing that brings out the flavors of all the vegetables:

INGREDIENTS:
1 tbsp Olive Oil
2-3 handfuls of Arugula
1 large red pepper - deseeded and cut into 1 inch pieces
1 small onion - sliced length wise
1-2 corn cobs -
1 cup of black beans (Rajma) - soaked overnight & boiled
1 avocado - chopped
1/2 cup fresh cilantro - chopped
Fresh goat cheese
Corn chips - garnish
Dressing:
1/4 cup olive oil
1/4 cup fresh lime juice (might need more)
1/2 tsp chilli flakes
1-2 tsp honey or agave nectar
1/2 tsp salt

NOTES:
- This time I had not soaked the black beans well in time so could not add them - but I added some cooked black rice which I had in the fridge - they brought some extra texture to the dish.
- Maybe next time - I will try adding the corn without grilling them

PROCESS:

1. Preheat the oven to 400F and put it on broil.
2. Put some olive oil on the chopped peppers, sliced onions and the whole corn cobs ( I just use my hand to mix in the oil) - sprinkle some salt and pepper. Place the veggies on a cookie sheet and place them in the oven. Roast/grill the veggies till they are bit charred - takes anywhere between 15-20 mis.
3. Dressing: Whisk in all the ingredients in a small bowl. I had to add in more lime juice later once I mixed the dressing in the salad. So you might have to adjust the lime juice, chili flakes, salt etc to your preference.
4. Once the veggies are done - slice the corn put it in a big bowl along with the onion, peppers and the arugula. Add in the chopped avocado, beans. 
5. Drizzle the dressing
6. Garnish with cilantro, goat cheese and corn chips - crushed into pieces.