Summer Salad With Grilled Corn

1. 1

   Bring a large pot of water to a boil. Add corn; cook until almost tender, about 6 minutes. Drain.

2. 2

   Preheat grill for medium-high heat and lightly oil the grate. Grill corn until charred, 2 to 3 minutes per side. Allow to cool until easily handled, about 10 minutes.

3. 3

   Cut kernels off the corn cobs into a large bowl. Stir in white beans, red bell pepper, tomato, spinach, cilantro, Gorgonzola cheese, and chives.

4. 4

   Mix olive oil, white vinegar, lemon juice, minced garlic, salt, and black pepper together in a small bowl. Pour over corn mixture and stir to combine. Cover with plastic wrap and chill, at least 1 hour.

5. 5

   Top with chopped avocado before serving.

* Per serving · 4 servings · Values may vary.