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Grilled Chicken Veggie Salad

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
85 min
SERVINGS
8 servings
Lunch Dinner
Grilled Chicken Veggie Salad
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
  • 1/4 large red onion, thinly sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup olive oil
  • 2 limes, zested and juiced
Instructions
1
Fill a large container with water and submerge corn, then place it on the stovetop to heat up; once boiling, decrease the heat to a lower setting and let it gently cook until the corn is soft, approximately 5 minutes. Remove from heat and allow to cool down.
2
Once cooled, extract the kernels from the corn cobs by cutting them off.
3
Combine the corn kernels with black beans, diced avocados, chopped cilantro, diced tomatoes, sautéed onions, and sliced jalapeño peppers in a large bowl.
4
In another bowl, blend together olive oil, lime zest, and freshly squeezed lime juice until well combined; pour this dressing over the corn mixture and toss everything together to coat it evenly.
5
Refrigerate the dish for about an hour, allowing it to chill and come together before serving.