Summer Veggie Salad

Name: Summer Veggie Salad
Cook time: 5 min
Yield: 8 servings
Cuisine: United Kingdom
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

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 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.