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Fiesta Veggie Salad

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Prep Time: 20 Min
Cook Time: 10 Min
Ready In: 30 Min

Servings: 6

Salad ingredients:

  • 4 ears fresh corn on the cob, shucked and cooked
  • 1 can black beans, rinsed and drained
  • 1 red onion, diced
  • 2 jalapeƱo peppers, seeded and finely chopped
  • 2 Hass avocados, cubed
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 1/2 cup cilantro, finely chopped
  • 2 cups mesclun greens

Dressing ingredients

  • 1/4 cup low-fat mayonnaise
  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely minced thyme
  • Salt and pepper to taste

Directions:

  • Cook corn on the cob in a pot of boiling water for 5 minutes. Cool and cut kernels from cob into a large bowl.
  • Mix all salad ingredients together, except mesclun greens.
  • Whisk dressing ingredients together until well-incorporated.
  • Pour dressing on salad and serve on a bed of mesclun greens.

Note: The salad may be served in a portobello mushroom cup (as pictured).

Recipe courtesy of Franci Cohen, personal trainer, certified nutritionist and exercise physiologist in Brooklyn, N.Y.