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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
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.
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 282 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat2g | 11% |
| Sodium228mg | 10% |
| Total Carbohydrate34g | 13% |
| Dietary Fiber11g | 38% |
| Total Sugars4g | |
| Protein8g | |
| Vitamin C28mg | 138% |
| Calcium40mg | 3% |
| Iron2mg | 12% |
| Potassium796mg | 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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