The name says it all: Corn? Yes. Avocados? Yes. Black beans? Yes. All that, plus fun additions like cherry tomatoes and cilantro make for a Mexican-fiesta-like summer meal -- no cooking required.

Ingredients
1 3/4 cup thawed frozen or fresh sweet corn
40 cherry tomatoes, halved
1 15 oz. can of black beans, rinsed and drained
2 avocados, diced
1 red onion, finely diced
1/4 cup cilantro, chopped (use the stems too)
2 Tbsp. olive oil
1 lemon, juiced (or 2 limes)
1-2 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper


Directions
1. Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.
2. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
3. Store in the fridge and serve alone, with chips, or in a pita.

Source: Produce on Parade

Poke has been getting more and more popular these days -- and it's actually pretty easy to make. This summery no-cook Hawaiian dish is made with delicious raw tuna and a soy sauce/sesame oil dressing -- you can think of it as a kind of low-maintenance form of sushi. It's absolutely perfect for hot summer days and outdoor dinner parties.

Ingredients
1 pound ahi (yellowfin tuna) steaks
Scant 1/4 cup sweet onion, thinly sliced
1 scallion, sliced on bias (about 1/4 cup)
2 cloves garlic, minced
2 teaspoons black sesame seeds, toasted
2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted
3 tablespoons soy sauce
2 tablespoons sesame oil
1/4 to 1/2 teaspoon 'alaea or Hawaiian sea salt, or coarse Kosher salt
1/2 teaspoon red pepper flakes (optional)


Directions
1. Slice the tuna: Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.
2. Combine all ingredients: Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt and red pepper flakes. Gently mix until thoroughly combined.
3. Cover and refrigerate: Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days.


Source: The Kitchn

Wraps are another great no-cook meal option. This particular recipe is inspired by Cobb salad -- and come on, who doesn't love Cobb salad?

Ingredients
1 tablespoon cream cheese, light or regular
1 12-inch tortilla or wrap
2 leaves romaine lettuce
4-5 slices thinly sliced smoked turkey
4 thin slices tomato
1 large egg, hard-boiled and sliced (buy prepackaged ones at the supermarket)
4 thin slices red onion
1/2 avocado, seeded and thinly sliced
3 strips ready to serve, precooked bacon, regular or turkey bacon


Directions
Spread the cream cheese evenly over the tortilla. Place the lettuce down the center of the tortilla. Arrange the turkey over the lettuce. Layer the tomato, egg, onion and avocado over the turkey and top with the bacon. Roll up tightly and slice in half diagonally. Serve immediately.

Source: Mel's Kitchen

Zucchini noodles are kind of a novel concept -- they're healthy, fun, and they require no cooking. Honestly, there's basically no downside to this easy, summer meal.

Ingredients
4 medium zucchini
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup pesto
1 large ripe heirloom tomato, chopped, or 1 cup chopped cherry tomatoes
Freshly ground pepper to taste
Freshly shaved parmesan to taste
Morton Kosher salt

Directions
1. Cut zucchini into long strands with a spiralizer.
2. Set noodles in a large colander. Sprinkle 1/2 teaspoon salt on top and toss to coat. Let sit 10 minutes.
3. Rinse and drain well, gently squeezing out the excess moisture.
4. Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
5. Add pesto and toss to coat evenly.
6. Divide zucchini among 4 pasta bowls. Top with a scattering of chopped tomato. Top with parmesan, pepper and Morton sea salt.

Source: Healthy Seasonal Recipes

Here's another great no-cook meal keeping with the noodle-less noodle dish theme -- this time featuring peanuts instead of pesto.

Ingredients
3/4 pound daikon radish, peeled
4 medium carrots, peeled
1/2 pound zucchini (or replace with an additional 1/2 pound bean sprouts)
1/2 pound (8 ounces) bean sprouts
4 green onions, finely sliced (white and green parts)
12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
1 small handful cilantro leaves, chopped, plus extra for serving
2 tablespoons sesame seeds, preferably black, plus extra for serving
4 small wedges of lime, for serving
Peanut sauce
1/2 cup peanut butter or almond butter
1/4 cup lime juice
2 tablespoons tamari or other soy sauce
2 tablespoons honey
2 teaspoons grated fresh ginger
1 pinch red pepper flakes
About 3 tablespoons water, to thin

Directions
1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make 1/4-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary -- the sauce should taste very bold at this point. (I added an extra little splash of tamari.)
4. If you will not be serving all four portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and toss just before serving.

Source: Cookie and Kate