Mighty Salad

• Kernels from 1 ear of corn
• 1 red bell pepper, diced
• Grapeseed oil, for roasting and dressing
• Salt and freshly ground pepper
• 1 jalapeno, seeded and roughly chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 2 tablespoons lime juice
• 1 tablespoon white wine vinegar
• 95 grams cooked wild rice
• 95 grams arugula
• 5 grams mint leaves
• 20 grams bean sprouts
• 30 grams feta
• Half an avocado
• 40 grams cooked chickpeas
• A big handful of cilantro leaves

1. Preheat the oven to 400u0b0F. Combine the corn and bell pepper on a lined baking sheet. Toss with salt, pepper, and enough grapeseed oil to coat. Roast until the vegetables are tender, about 15 minutes.
2. While the vegetables roast, make the dressing: Combine the jalapeno through the white wine vinegar with salt and pepper in a food processor. Process until smooth, then slowly drizzled in grapeseed oil until amalgamated. Taste and adjust seasoning.
3. Combine the corn and peppers with everything else in a big bowl. Toss with dressing, adjust seasoning, and eat!

kernels from, red bell pepper, oil, salt, clove garlic, cumin, lime juice, white wine vinegar, rice, arugula, mint, bean sprouts, feta, avocado, chickpeas, handful of cilantro leaves

Taken from food52.com/recipes/56231-mighty-salad (may not work)