End of summer vegetable salad with black beans

serves 4-6

This Loaded Summer Vegetable and Black Bean Salad is a perfect way to use all that fresh summer produce that needs to be eaten!  It’s great as a side dish or with chips!

Ingredients for Vegetable Salad with Black Beans

• 3 teaspoons olive oil, divided
• 1 small zucchini, diced
• 1 small summer squash, diced
• 1 (15 ounce) can black beans,
• 1 cup cooked corn kernels
• 1 pint cherry tomatoes, sliced in half
• 1 small orange bell pepper, diced                  
• 1 clove garlic, minced
• 1 medium avocado, pitted and diced
• 1/3 cup diced red onion
• 1 large handful fresh cilantro
• Juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt
• Black Pepper

Directions for Vegetable Salad with Black Beans

1. Heat a large skillet over medium heat and add 1 teaspoon olive oil and diced zucchini and summer squash.  Season with salt and pepper and cook until tender and browning, 10 minutes.  Let cool for about 5-7 minutes.
2. In a large bowl add the cooled zucchini and squash, black beans, corn and all the remaining veggies.
3. Top with 2 teaspoons olive oil, lime juice, cumin, chili powder and salt and pepper to taste.  Mix until everything is combined.  Enjoy with as a dip for chips or as a side dish!

If you’re making this salad ahead of time, wait until serving to add the avocado.  Salad will stay good in the refrigerator for 2-3 days.