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Summer Veggie Salad
Summer Veggie Salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Create a zesty corn salad with avocado, black beans, and tomatoes tossed in lime juice and cilantro for a refreshing summer dish.
Ingredients:
  • 5 ears corn, husked
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 avocados, diced
  • 1 bunch fresh cilantro, roughly chopped
  • 1 pint cherry tomatoes, halved
  • 0.25 large red onion, thinly sliced
  • 1 jalapeno pepper, seeded and chopped
  • 0.25 cup olive oil
  • 2 limes, zested and juiced
Instructions:
  • In a large pot, add the corn and cover it with water. Bring the water to a boil, then lower the heat to medium-low and simmer for about 5 minutes until the corn is tender. Drain and let the corn cool before cutting the kernels off the cob.
  • Combine the corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno in a vibrant and flavorful medley in a bowl.
  • Combine olive oil, lime zest, and lime juice in a bowl, drizzle over corn mixture, and toss gently to coat. Chill in the refrigerator for about 1 hour before serving.

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