Summer Veggie Salad - cooking recipe

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

Preparation

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.