Farmers' Market Veggies with Cumin Chile Vinaigrette

Susan from Food Blogga 

Farmers’ Market Veggies
Makes 4 side servings

1 cup fresh corn (or canned, if unavailable)
1 c diced zucchini
1 cup red bell pepper
1 cup diced jicama
½ cup diced carrots
½ cup diced tomatillos
2-3 green onions, finely chopped
1 15-oz can black beans, rinsed
1 Hass avocado, diced, optional

Cumin-Chile Vinaigrette

1 Tbsp fruity olive oil
2 Tbsp white wine vinegar or white balsamic vinegar
2 Tbsp honey
Juice of 1 lime (about 2-3 Tbsp)
1/8 tsp cumin
1 small serrano chile (which is hotter) or jalapeno (with some seeds for extra heat)
2 Tbsp coarsely chopped parsley or cilantro
Salt, to taste

Place vegetables and black beans in a large bowl. Meanwhile, whisk vinaigrette ingredients until fully blended. Pour over vegetables and serve.

Note: Fresh sweet corn on the cob can be eaten raw, which is delicious and crunchy.