Move over potato and macaroni salad. How about something different for your summer picnic or barbecue?

Folks are always looking for a side dish to serve, so why not try this corn, avocado, tomato and basil salad?

I got this recipe from local nutritionist Sara Sullivan. You can get more healthy eating tips and meals by going to her website at

The great thing about this is you don’t have to turn on the stove. That means you keep the kitchen and the rest of the house a lot cooler come meal time.

Not only is this dish delicious, it’s very healthy too. Avocados are high in fiber and vitamin B.

I write about black beans all the time in this column. You can’t eat enough of them. They are also high in fiber along with iron and vitamin B. Corn also has fiber and vitamin C.

Healthy ingredients and great taste: Enjoy that vegan thing.



5 ears corn, shucked

1 cup cherry tomatoes, halved

1 avocado, halved, seeded, peeled and diced

1 can black beans, rinsed and drained

½ cup fresh basil leaves, chiffonade

¼ cup diced red onion

Sea salt and freshly ground black pepper, to taste


3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

In a small bowl, whisk together olive oil, lemon juice, salt and pepper, to taste; set aside. Cut the corn kernels off the cobs and place in a large bowl. Combine corn, tomatoes, avocado, beans, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine. Serve immediately.


Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV.


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