This one was inspired by a recipe in Allison Day’s fantastic cookbook Whole Bowls. This meal is a beautiful combination of sweet, spicy, tangy, and smoky. Enjoy!

Smoky Corn & Peach Salad w/ Black Beans and Cilantro Jalapeño Pesto

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving


Veggie Serving

  • 1/2 veggie serving’s worth of greens & cherry tomatoes (1/2 veggie serving)
  • 1 corn on the cob, kernels cut off (1/2 veggie serving)

Protein Serving

Fat Serving

  • 1 serving of Cilantro Jalapeño Pesto (contributes 1 fat)
    • Recipe for 4 Servings:
    • 1 bunch fresh cilantro, stems included
    • 2 cloves garlic
    • 1 jalapeño, seeds removed and roughly chopped
    • 1 tablespoon fresh lime juice (1 small lime)
    • 1 tsp salt
    • 2 oz olive oil (4 fat servings)
    • 4 oz dry toasted almonds, pistachios, pecans, pine nuts, pepitas, or walnuts (2 protein servings)

Fruit Serving

  • 6 oz diced fresh peaches

Condiments & Spices

  • 1/4 tsp smoked paprika (or more to taste)

Notes for Maintenance

  • Grain Additions: Add 4 oz of cooked rice or quinoa.
  • Protein Additions: Add more beans or garnish with nuts.
  • Fat Additions: Dress with extra oil or add more nuts.


  1. Make the pesto by putting all ingredients into a food processor and pulsing until coarsely chopped to your desired level of smoothness or chunkiness.
  2. Meanwhile, boil or roast the corn on the cob.
  3. Assemble salad ingredients, add corn, beans, and pesto.
  4. Garnish with extra lime and cilantro. Salt to taste.