Summer Veggie Salad

Take this refreshing, colorful summer veggie salad recipe to picnics. It makes the best of summertime vegetables, and adding chicken makes it a meal.

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

Ingredients

• 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
• 0.25 cup olive oil
• 0.25 large red onion, thinly sliced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Combine corn kernels, avocados, tomatoes, black beans, cilantro, onion, and jalapeño in a bowl.