Summer Veggie Salad

Name: Summer Veggie Salad
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 5 ears corn, husked; 1 (15 ounce) can black beans, rinsed and drained; 2 avocado, NS as to Florida or Californias 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 lime (2" dia)s limes, zested and juiced

Rating: 4.83 stars

23 Ratings
18 Reviews
5 Photos

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.

By Lisa Striffler

Gallery

Recipe Summary

prep:

20 mins

cook:

5 mins

additional:

1 hr

total:

1 hr 25 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

5 ears corn, husked
1 (15 ounce) can black beans, rinsed and drained
2 avocado, NS as to Florida or Californias 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 lime (2" dia)s limes, zested and juiced

Directions

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.

Advertisement
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.

Nutrition Facts

Per Serving:

282 calories; protein 7.7g 16% DV; carbohydrates 34.4g 11% DV; fat 15.5g 24% DV; cholesterolmg; sodium 228.2mg 9% DV. Full Nutrition

Reviews (18)

Most helpful positive review

naples34102

05/11/2015

Making this salad was a spur of the moment decision resulting from my having to salvage a can of beans from another recipe. Therefore I had to wing it on a couple of ingredients. Frozen corn filled in for the fresh and cucumbers had to fill in for the avocado as I was fresh out. As for the cilantro I don t know exactly how much I added but I know it wasn t a bunch no matter how you choose to define that. I added a much smaller amount an amount that looked right to me. I also appreciated that this recipe didn t have to rely on garlic. It was a happy accident that I ended up making this at the last minute it really was very good just don t forget salt and pepper. Read More

Helpful

(11)

23 Ratings

5 star values: 19
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

05/10/2015

Helpful

(11)

Shawna D

03/28/2018

This will probably become a staple in my meal plans. I substituted 1 can of Del Monte sweet white & yellow corn added 1 can of chickpeas and I omitted the olive oil. So delicious & refreshing nutritious & fiber packed. My boyfriend doesn t care for vegetables so I have to be creative and he couldn t get enough of this one! Read More

Helpful

(4)

roze214

06/22/2014

I made this yesterday for a family function and it was a HUGE hit! I did add a teaspoon of salt pepper cumin and an 1/8th teaspoon of cayenne pepper. I'll be making this again soon! Read More

Helpful

(3)

shirlc

07/02/2016

This salad was AMAZING!!! I have made it twice in the last three days for two different groups of friends!!! They loved it!!! The only thing I added was a little salt and pepper. The key is to serve it very chilled. You will not be disappointed!!! Read More

Helpful

(2)

Lisa McDowell Hackett

09/12/2014

Yummy as is! Read More

Helpful

(1)

IggyPop

09/11/2015

My family really enjoyed this. I added leftover chicken I had marinated in Italian dressing and also added little Italian salad dressing instead of olive oil and it gave it a real good flavor. I like it mild so I replaced the jalapeño with bell pepper which gave it an added crunch. A nice light lunch. Read More

Helpful

(1)

Jared

06/02/2016

I added a little green enchilada sauce to the lime juice/olive oil mixture and then sautéed some turkey sausage for protein and it was awesome! Read More

Tamara

05/29/2016

Have made this over and over. Awesome. Read More

irishsoup

06/29/2018

Love this salad!! I make this for all summer grill outs. It's always a hit and requested by family and neighbors alike. I typically make it exactly as the recipe describes; a few times I've left out the jalapenos. Great either way! Read More

More Reviews

Back to Summer Veggie Salad

All Reviews for Summer Veggie Salad

- of Reviews

Nutritional Information

Summer Veggie Salad

Servings Per Recipe: 8
Calories: 282.1

% Daily Value *

protein: 16 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 43 %

sugars:

fat: 24 %

saturated fat: 11 %

cholesterol:

vitamin a iu: 19 %

niacin equivalents: 33 %

vitamin b6: 17 %

vitamin c: 46 %

folate: 32 %

calcium: 4 %

iron: 12 %

magnesium: 26 %

potassium: 22 %

sodium: 9 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Summer Veggie Salad

1 of 18

All Reviews

naples34102

05/10/2015

Helpful

(11)

Shawna D

03/28/2018

Helpful

(4)

roze214

06/22/2014

I made this yesterday for a family function and it was a HUGE hit! I did add a teaspoon of salt pepper cumin and an 1/8th teaspoon of cayenne pepper. I'll be making this again soon!

Helpful

(3)

shirlc