Colorful Fiesta Veggie Salad

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 jalapeño 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.