Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Preheat a pan on medium to high heat. Brush the corn with olive oil and smoked paprika. Cook on the pan, turning every 2 minutes, for up to 10 minutes, until kernels start to brown but are still juicy.
While the corn is cooking, prepare the dressing by combining the olive oil, lime juice, oregano, monk fruit, and salt in a small bowl. Mix well and set aside.
Assemble the salad in a large bowl. If preparing in meal-prep containers, assemble the salad in the following order: dressing, black beans, edamame, quinoa, diced bell pepper, diced tomatoes, red onions, grilled corn, diced jalapenos, and fresh chopped cilantro (coriander).
When ready to eat, add diced avocado and tortilla chips if using. Toss the salad gently to mix all the ingredients and ensure they are well-coated with the dressing.