Summer Veggie Salad
Description
Take this refreshing, colorful summer veggie salad recipe to picnics. It makes the best of summertime vegetables, and adding chicken makes it a meal.
Ingredients
•
5 ears corn, husked
•
2 avocados, diced
•
1 pint cherry tomatoes, halved
•
1 (15 ounce) can black beans, rinsed and drained
•
1 bunch fresh cilantro, roughly chopped
•
1/4 large red onion, thinly sliced
•
1 jalapeno pepper, seeded and chopped
•
1/4 cup olive oil
•
2 limes, zested and juiced
Directions
1
Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain; cool corn. Cut kernels from cobs.
2
Combine corn kernels, avocados, tomatoes, black beans, cilantro, onion, and jalapeño 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.