Summer Picnic Poblano Pepper Salad
This make-ahead, picnic-ready vegan summer picnic poblano pepper salad takes no time at all to prepare and is so refreshing for a weeknight meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 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
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