Meatless Monday Recipe: Summer Vegetable Salad with Cilantro Lime Dressing
By: Sheri Wetherell
Published: August 26, 2013

With the beautiful bounty of produce seen in markets right now it's easy to create bursting with flavor veggie-packed salads. We found ourselves with a near boatload of beans, corn, tomatoes and herbs from a recent trip to such a market, so I threw an assortment of these lovelies into a bowl (along with an on-hand can of white beans and a not-indigenous-to-my-region avocado and lime), and tossed it all together with a bright and citrusy cilantro dressing. This salad was pretty enough to be the centerpiece and it tasted just as good! 
TIP: Serve this salad over or tossed with farro, quinoa or your favorite grain for your main course!
Summer Vegetable Salad with Cilantro Lime Dressing
Serves 4-6
	1 bunch fresh cilantro, divided (Not a fan of cilantro? Try parsley or any blend of fresh herbs instead)
	1/4 cup olive oil
	Zest and juice from one lime (about 1/3 cup juice)
	Sea salt and black pepper to taste
	1 pound fresh fava beans, shelled
	1 can white beans or chickpeas, drained and rinsed
	1 large avocado, diced
	4 small lemon cucumbers, peeled and diced (or 1 small English cucumber)
	2 ears fresh corn, kernels removed
	1 pint cherry or grape tomatoes, halved
	For the dressing:
	In a blender or small food processor, add half the bunch of cilantro (including stems), olive oil, and the lime zest and juice. Blend until smooth. Season to taste with salt and pepper and adjust seasonings if necessary (more lime juice if you like it tangy!).
	Bring a small pot of salted water to a boil. Add shelled lava beans and cook for about 3 minutes. Drain and rinse under cold water. Remove the outer shell from beans and place in a large bowl.
	Drain and rinse white beans and add to bowl. Add avocado, cucumbers, corn, tomatoes and a large handful of cilantro leaves. Add cilantro lime dressing and stir until combined. Transfer to a serving platter and serve.