Description
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.
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
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.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 hr 25 mins
Servings: 8