Ingredients

The following ingredients have 4 Servings
  • 1 red (I used half a red and half an orange for more color, yellow or orange bell pepper, chopped)
  • 1/3 cup red onion (diced)
  • 1 cup zucchini (diced)
  • 1 cup cucumber (diced, preferably the hothouse variety)
  • 1 corn on the cob (kernels cut off the cob)
  • 1/2-1 jalapeno (depending on how much spice you like, minced)
  • 1 15- ounce can low sodium black beans (rinsed and drained)
  • 1/3 cup cilantro (roughly chopped)
  • 1 large clove garlic (minced)
  • 1 lime (zested)
  • 1 teaspoon dijon mustard
  • 2 teaspoons ground cumin
  • 2 tablespoons lime juice (fresh)
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instruction

  • In a large, non-reactive bowl combine the bell pepper, red onion, zucchini, cucumber, corn, black beans, jalapeño and cilantro. Toss to combine.
  • In a small bowl combine the garlic, lime zest, dijon mustard, cumin, lime juice, olive oil, salt and pepper. Whisk until emulsified. Pour dressing over the salad and toss to combine. Serve chilled or at room temperature.