Summer Veggie Salad

4.8
(25)

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.

6
6
6
6
Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
Servings:
8
Yield:
8 servings

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

Directions

  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.

  2. Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.

  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
16g Fat
34g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 282
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 11%
Sodium 228mg 10%
Total Carbohydrate 34g 13%
Dietary Fiber 11g 38%
Total Sugars 4g
Protein 8g
Vitamin C 28mg 138%
Calcium 40mg 3%
Iron 2mg 12%
Potassium 796mg 17%

* 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.

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