Loaded Summer Vegetable Salad with Black Beans

Step 1

Heat a large skillet over medium heat and add 1 teaspoon olive oil and diced zucchini and summer squash.  Season with salt and pepper and cook until tender and browning, 10 minutes.  Let cool for about 5-7 minutes.

Step 2

In a large bowl add the cooled zucchini and squash, black beans, corn and all the remaining veggies.

Step 3

Top with 2 teaspoons olive oil, lime juice, cumin, chili powder and salt and pepper to taste.  Mix until everything is combined.  Enjoy with as a dip for chips or as a side dish!