Summer Veggie Salad

 5 easrs orn, husked

1 (15 oz) can balck 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

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.

Serves 8