- 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
- 1/4 large red onion, thinly sliced
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup olive oil
- 2 limes, zested and juiced
- 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.
03/30/2018
recipepes.com
Summer Veggie Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
