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Salads get boring, right? I feel that! If you’re feeling bored with the typical lettuce and veggies, you need to try this corn salad. It’s southwest flavors combined with a fresh, vinegar taste make it the perfect pairing for grilled chicken or fish… or even just eat it with a spoon like I do! As an added plus, this recipe is PERFECT for a last minute barbeque or party, and takes no more than 15 minutes.

Here’s all you need:

• 4 corn on the cob, fully cooked
• 1/2 cup black beans 
• 1/2 ripe avocado
• 1 cucumber 
• ~10 cherry tomatoes
• 1/2 block cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
• 1/4 cup red or white wine vinegar

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SUMMER CORN SALAD

Ingredients: 

• 4 corn on the cob, fully cooked
• 1/2 cup black beans 
• 1/2 ripe avocado
• 1 cucumber 
• ~10 cherry tomatoes
• 1/2 block cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
• 1/4 cup red or white wine vinegar

Instructions: 

1. Begin by preparing all components of the salad. Use a knife to vertically cut the corn off the cobs. Wash the black beans with water. Chop the cucumber, cherry tomatoes, and cheddar cheese into small pieces. 
2. Combine the corn, black beans, cucumber, tomatoes, cheese, and cilantro in a medium sized bowl. Mix together. 
3. In a small dish, combine the lime juice, salt, pepper, olive oil, and vinegar. Mix well. If you prefer, add any additional spices like garlic powder or red pepper flakes for extra flavor. 
4. Pour the dressing over the salad and fully incorporate everything. Serve chilled and refrigerate for up to five days. 

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