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.

Ingreadient

• 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

Direction

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.

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