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Corn and Black Beans Cucumber Salad

Published: April 28, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Beginner
Serves Serves 6
Corn and Black Beans Cucumber Salad
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Average Rating: 5 | Rated By: 1 users

With barbecue season just around the corner, we think of salads. Sometimes the best way to create impressive salad is to keep things simple. This corn and black bean cucumber salad is especially popular because it feeds a large group and does not have to be refrigerated. Serve at room temperature

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Ingredients

  • 2 English cucumbers
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. Fresh lime juice
  • 2 tsp. Agave nectar
  • 3 garlic cloves, minced
  • 1/2 tsp. GF ground cumin
  • 1 red onion, halved and thinly sliced
  • 1 1/2 cups cooked corn kernels
  • 13.5 oz. can black beans, drain and rinse
  • 1 bunch fresh cilantro, stems removed
  • Pure sea salt and GF cracked black pepper to taste
  • 8 oz. cherry tomatoes, halved

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    Instructions

  • Peel and cut the cucumbers in half lengthwise. Using a teaspoon remove the seeds and dice Season with salt and set aside for 15 minutes. The cucumber will release some of the water.
  • In a large bowl whisk together, lime juice, olive oil, agave, garlic and cumin
  • Gently squeeze the cucumbers draining some of the water and place in the large bowl with vinaigrette
  • Add onions, corn, black beans and cilantro and gently stir. Season with salt and pepper
  • Place salad on a large platter and garnish with cherry tomatoes


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