SUMMER VEGETABLE SALADS RECIPES RECIPES

SUMMER VEGGIE SALAD RECIPE | ALLRECIPES

Summer Veggie Salad Recipe | Allrecipes image

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.

Provided by Lisa Striffler

Categories Salad Vegetable Salad Recipes

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8 servings

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 282.1 calories, CarbohydrateContent 34.4 g, FatContent 15.5 g, FiberContent 10.6 g, ProteinContent 7.7 g, SaturatedFatContent 2.2 g, SodiumContent 228.2 mg, SugarContent 3.8 g

GARDEN FRESH SUMMER VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Garden Fresh Summer Vegetable Salad Recipe: How to Make It image

"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."—Mari Roseberry, Dunning, Nebraska

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 75 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

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SUMMER VEGGIE SALAD RECIPE | ALLRECIPES

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.
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