Summer Veggie Salad recipe
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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
Nutrition Info
- 282.1 caloriescarbohydrate: 34.4 gcholesterol: : -fat: 15.5 gfiber: 10.6 gprotein: 7.7 gsaturatedFat: 2.2 gservingSize: -sodium: 228.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Summer Veggie Salad
Directions
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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.