Summer Veggie Salad recipe

All Recipes Salad Vegetable Salad Recipes

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
¼ large red onion, thinly sliced
1 jalapeno pepper, seeded and chopped
¼ cup olive oil
2 limes, zested and juiced

Nutrition Info

282.1 calories
carbohydrate: 34.4 g
cholesterol: : -
fat: 15.5 g
fiber: 10.6 g
protein: 7.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 228.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

Recipe Yield

8 servings

Recipe Note

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.

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