SUMMER VEGGIE SALADS 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

SUMMER VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Summer Vegetable Salad Recipe: How to Make It image

THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 4-6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup red wine vinegar
1/3 cup canola oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar, optional
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Steps:

In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

Nutrition Facts : Calories 131 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

More about "summer veggie salads recipes"

SUMMER VEGETABLE SALAD RECIPE: HOW TO MAKE IT

THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Lunch
Cuisine Europe, Italian
Calories 131 calories per serving

In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

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