Summer Veggie Salad

This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 282 Calories

Ingredients

• ¼ cup olive oil
• 2 limes, zested and juiced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 jalapeno pepper, seeded and chopped
• 1 pint cherry tomatoes, halved
• 5 ears corn, husked
• 2 avocados, diced
• 1 bunch fresh cilantro, roughly chopped
• ¼ large red onion, thinly sliced

Recipe Instructions

Step 1

Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.

Step 2

Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.

Step 3

Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.