Summer Veggie Salad

Name: Summer Veggie Salad
Total time: 85
Yield: 8
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

Recipe by Lisa Striffler from allrecipes.com

Dinner,Lunch 1 Hr. 25 Mins.

Ingredients

8 servings

•

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

Instructions

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