Summer Veggie Salad

ingredients

• servings: 8
• 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
• 1/4 large red onion, thinly sliced
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup olive oil
• 2 limes, zested and juiced

recipe

preparation time: 20 mins cook time: 5 mins ready time: 1 hr 25 mins


• 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.