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My review
Summer Veggie Salad
Lisa Striffler
"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."
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Ingredients
1 h 25 m servings 282 calsOriginal recipe yields 8 servings
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Directions
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Prep
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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.
Nutrition Facts
Per Serving: 282 calories; 15.5 g fat; 34.4 g carbohydrates; 7.7 g protein; 0 mg cholesterol; 228 mg sodium. Full nutrition
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Reviews
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Newest
5/10/2015
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 f...
6/22/2014
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!
7/1/2016
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 s...
3/20/2018
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,...
7/3/2017
This salad is a perfect salad for the summer. Made it for friends and they loved it! I will make it again.
6/2/2016
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!