• Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Kid Friendly
  • Nut-Free
  • Peanut-Free
  • Soy-Free
  • Sugar-Free
  • Vegan


  • 2 ears of corn
  • 1 summer squash
  • 1 tomato
  • ½ green bell pepper
  • 1 small pickling cucumber
  • 1 lime
  • ¼ cup chopped fresh cilantro
  • ½ can organic black beans
  • 1 clove of garlic – minced
  • Salt and pepper
  • Avocado oil

Personal tips

  • Stores well in the fridge for a few days (tastes better the second day!). Delicious with Siete grain-free chips, topped over fish or served as a cold salad over greens!

Cooking Instructions

  1. Cook the corn and cut off of the cob.
  2. Dice the tomato and cucumber and combine in a bowl with corn.
  3. Chop the pepper and zucchini into bite-sized pieces.
  4. Turn the skillet on low and add a drizzle of avocado oil and minced garlic.
  5. Cook the garlic until just sizzling and then add squash and peppers to the pan; cook for 4-5 minutes.
  6. Add the cooked veggies to raw veggies and add black beans; toss to combine.
  7. Squeeze juice of 1 lime over the veggie/beans mixture and add salt, pepper to taste.
  8. Add fresh cilantro and serve!