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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