**Off the Shelf will be appearing tomorrow instead of today and will be the June magazine edition!**

I will admit that I didn’t set out to make a vegetarian dinner but somehow I managed to have some spoiled chicken. So, the dinner plan changed and we weren’t too sorry to see the meat go. This recipe does not require any cooking which is awesome for a hot summer day. We enjoyed it for an evening dinner on the deck. The bright colors are a beautiful addition to any table.

VEGETARIAN SUMMER SALAD
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1 can black bean, drained & rinsed
1 can corn, drained
1/2 c. cilantro, chopped
10 cherry tomatoes, quartered
2 avocadoes, diced
1/4 c. red onion, chopped
2 green onions, sliced
Salt & Pepper to taste
Mixed greens

Combine all ingredients except the mixed greens and toss with the vinagrette. Serve over mixed greens.

LIME VINAIGRETTE
1/4 c. canola oil
2 limes, juiced
1 clove garlic, minced
Salt & pepper to taste

Whisk ingredients together to blend.