From Austin resident Darla Johnson , who says the summer harvest salads like this one have been a staple in her family for generations, especially during the hot months of August. “We’d pick whatever we had from the garden, and put them in a salad. It’s a little different each time. These are lighter meals for the hottest part of the summer.”
Makes: 8 servings
Ingredients
· 5 ears corn, husked
· 4 large leaves of lettuce
· 1 (15 ounce) can black beans, rinsed and drained
· 2 avocados, diced
· 1 bunch fresh cilantro, 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
Directions
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. Serve with lettuce, as a salad with dressing or grated cheese, or solo.