Time 15m Yield 4-6 servings. Number Of Ingredients 11 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.
Time 1h25m Yield 8 Number Of Ingredients 9 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.
More about “summer veggie salad recipes”
Yield 2 servings Number Of Ingredients 19 Steps:
Preheat the oven to 400˚F (200˚C). On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini. Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster. Bake for 25-30 minutes, until the vegetables are golden brown. Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth. Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes. Pour over the chimichurri dressing and toss until evenly distributed. Enjoy!
