This avocado cilantro lime summer salad contains avocado, corn, eggs, beans, and squash for a perfect summer salad! Protein packed, vegetarian, and easy to make for lunch, dinner or to have as a nice side. Let’s make it!
How to Make Avocado Cilantro Lime Summer Salad
Shuck corn, wrap in a damp paper towel and place in microwave for ~5 minutes until cooked. Remove from paper towel and once cooled remove corn from cob and add to large mixing bowl.
In the meantime boil water in a saucepan, then add eggs to boiling water and simmer for 10 minutes. Once finished, drain water, place eggs into ice cold bath to cool for ~10 minutes.
Chop acorn squash and remove skin, cook butter until lightly browned but not too soft. Remove from heat and once cooled, add to large mixing bowl.
Drain cans of pinto beans and black beans and add to the mixing bowl with the squash and corn.
Season mixture of beans, corn, and squash with salt and pepper to taste.
Once hard boiled eggs are sufficiently cooled to room temperature (or below), shell eggs and dice. Then, add all eggs to a separate small mixing bowl, toss with salt, pepper, and cayenne pepper to taste. Once seasoned, add to large mixing bowl.
In a small dish, add grapeseed oil or extra virgin oil, lime juice, dijon mustard, cajun seasoning, cholula, cilantro, and chives and stir lightly until blended. Pour mixture into large mixing bowl and stir to mix.
Once reasonably mixed, dice avocado and add to bowl, and mix lightly to blend in avocado without crushing it. Sprinkle top with additional cilantro and cholula for presentation, if desired.
Avocado Cilantro Lime Summer Salad
Course: Dinner, Lunch, Recipes, Vegetarian6
servings15
minutes15
minutes300
kcal30
minutesIngredients
2 ears sweet corn
4 chicken eggs, hard boiled
1 acorn squash
1 avocado
1 can pinto beans
1 can black beans
Salt to taste
Pepper to taste
Cayenne pepper to taste
1 tsp garlic powder
2 tbsp butter
- Dressing
1 tbsp fresh chives
3 tbsp grapeseed oil or extra virgin olive oil
2 limes, juiced
1.5 tsp dijon mustard
1 tsp cholula
1 tbsp fresh cilantro
1 tbsp cajun seasoning
Directions
- Shuck corn, wrap corn in a damp paper towel and place in microwave for ~5 minutes until cooked. Remove from paper towel and once cooled shave off corn from cobb and add to large mixing bowl.
In the meantime boil water in a saucepan, then add eggs to boiling water and simmer for - 10 minutes. Once finished, drain water, place eggs into ice cold bath to cool for ~10 minutes.
- Chop acorn squash and remove skin, cook in butter until lightly browned but not too soft. Remove from heat and once cooled, add to large mixing bowl
- Drain cans of pinto beans and black beans and add to the mixing bowl with the squash and corn.
- Season mixture of beans, corn, and squash with salt and pepper to taste
- Once hard boiled eggs are sufficiently cooled to room temperature (or below), shell eggs and dice, add all eggs to a separate small mixing bowl, and toss with salt, pepper, and cayenne pepper to taste. Once seasoned, add to large mixing bowl
- In a small dish, add grapeseed oil or extra virgin oil, lime juice, dijon mustard, cajun seasoning, chalua, cilantro, and chives and stir lightly until blended. Pour mixture into large mixing bowl and stir to mix
- Once reasonably mixed, dice avocado and add to bowl, and mix lightly to blend in avocado without crushing it. Sprinkle top with additional cilantro and chalua for presentation, if desired.
Rate This Recipe
Looking for other vegetarian recipes? Click here!
Very good recipe!! Nice, bright flavor and looks great on the plate! Perfect for summer!