How to Make Summer Veggie Salad - A Step-by-Step Guide

Summer is the perfect time to enjoy all the delicious and fresh vegetables that are in season. And what better way to celebrate these colorful and vibrant produce than by making a delicious Summer Veggie Salad?

This salad is not only a great way to showcase the natural flavors of summer vegetables, but it is also a simple and healthy dish that is perfect for a light lunch or as a refreshing side for a barbecue or picnic. The combination of different textures and tastes in this salad w...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    282 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Sodium: 228mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 11g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 28mg
    • Calcium: 40mg
    • Iron: 2mg
    • Potassium: 796mg