Summer Veggie Salad

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.



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.


Per Serving: 282 calories; protein 7.7g; carbohydrates 34.4g; fat 15.5g; sodium 228.2mg.

3 Cheese Tortilla Pizza Author : Pablo Levesque
3 P Salad Author : sueb