Cucumber, Corn, Black Bean & Avocado Salad

 

 

 

 If you love vegetables, today’s recipe is a tasty, filling salad that has great flavor from the mix of ingredients. It’s perfect for using up summer produce from the garden or farmer’s market. It’s topped with a lemon vinaigrette. You can easily adapt it with what you have on hand with additions or subtractions.

 

 

 

 

Cucumber, Corn, Black Bean & Avocado Salad

Use organic when available. Serves 4

Ingredients

Salad

• 1 seedless cucumber diced
• 15 oz can black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 1/4 cup corn (frozen and defrosted or leftover cooked corn cut from cob)
• 1/2 red onion, chopped
• 1 avocado diced
• 1/2 cup fresh cilantro or parsley chopped

Lemon Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp finely chopped cilantro or parsley
• 1 tsp honey
• 1/2 tsp ground cumin
• salt and pepper to taste
• dash of hot sauce optional

Instructions

• Toss cucumber, black beans, tomatoes, corn, avocado, and onion together in a large salad bowl.
• Whisk olive oil, lemon juice, honey, and cumin together in a bowl
• Add cilantro or parsley, salt, and pepper to taste (plus hot sauce if using)
• Drizzle over salad
• Toss gently to coat
• Refrigerate 30 minutes
• Serve chilled

Enjoy!

 

 

 

 

 

 

 

 

  

 

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Easy Cucumber & Onion Salad

 

                                           Published on comfortspringstation.com on 6/21/21

                                                   Ranked #5 in post visits in 2025 

 

 There are some summer dishes that are just easy classics using fresh garden ingredients.  Today’s recipe is the perfect example, Cucumber & Onion Salad. Slice cucumbers and onion, mix a quick marinade of vinegar, sugar,  salt and pepper.  The longer you marinate it, the better it tastes, but you can do a quick pickling.

 

 

 

 

The kind of vinegar you use is really a personal choice. I really like organic apple cider vinegar’s crisp taste, plus it has such great benefits for your health. There are claims to all sorts of benefits, many of which are supported by science.  This includes weight loss, reduced cholesterol, lower blood sugar levels and improved symptoms of diabetes. Of course, if you prefer white vinegar, red wine vinegar or rice vinegar, feel free to substitute.

I do not add water to the marinade like many recipes.  The cucumbers release water as they soak.  If you find the dressing too strong, you can dilute it with a little water.  I’ve seen many recipes for this dish that call for a lot of sugar.  If you need to increase the sugar, try increasing to the same amount as the vinegar – 2/3 cup.  If like me, you love fresh herbs, sprinkle a little dill on the salad.  Parsley or basil is also good.  Also, I am using a red onion as I love the color in the salad, but you could easily slice a white one too. A Vidalia is a good choice.

 

 

Cucumber & Onion Salad

 

Use organic when available. If you want to make a traditional southern marinade, it’s a simple recipe.

An easy and refreshing side dish of fresh cucumber and onion slices in a marinade of vinegar and sugar, with salt and pepper. Serves 5

Cuisine American

 

 Ingredients

• 4 large cucumbers
• 1 onion, red or white
• 2/3 cup apple cider vinegar or red wine or rice vinegar
• 1/2 cup sugar
• salt and pepper to taste
• Optional fresh herbs like dill or basil

 

 

 

 Instructions

•     Peel and slice cucumber into thin slices
•     Halve and slice onion into thin slices
•     Mix cucumbers and onions in large bowl
•     Mix in second bowl vinegar, sugar, salt and pepper
•     Stir until sugar dissolves
•     Pour marinade over vegetables and toss to coat
•     Optional sprinkle fresh dill, parsley, or basil on salad
•     Cover and refrigerate for at least 20 minutes
•     Serve chilled

 

Enjoy your fresh garden salad!

 

 

 

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