This light and refreshing green salad is packed with seasonal vegetables! Drizzled in a sweet and tangy honey mustard dressing, this salad is delicious and perfect for a light Summer meal.
In a medium pan, heat 1/2 Tablespoon of olive oil on low-medium heat. Add corn and let cook until light golden brown (about 8-10 minutes). Stir every couple of minutes.
Add all ingredients to dressing to a small mixing bowl. Whisk until well combined. Add more honey for sweetness, mustard for tanginess.
Combine greens, tomatoes, onions, corn, beans, and avocado on plates or bowls. Top with fresh parsley and dressing. Leftovers keep for 3 days with dressing separate.
If red onions are too bitter, soak in cold water for 5-10 minutes