Cucumber, Red Pepper, Corn and Black Bean Salad

This refreshing salad is the perfect side dish in the summer. It’s refreshing and bursting with flavor. Sometimes I will serve this salad with some olive oil, fresh squeezed lime juice, and sea salt, but if I have the time and ingredients, I will serve it with this zesty and bright cilantro lime vinaigrette. The avocado adds creaminess and rounds out the flavors. A tip: when chopping the cucumber and red pepper, try dicing them so that all components of the salad are about the same size.

served here with fresh lime juice, olive oil, and sea salt

Ingredients: (serves 4-6 as a side)

3 medium cucumber, diced
2 red peppers, diced
2 cups organic corn (fresh or frozen)
1 15 oz can drained and rinsed black beans
¼ red onion - finely diced

For the vinaigrette:

1 bunch fresh cilantro, washed and dried and stems removed
1 garlic clove, smashed and roughly chopped
Zest from one lime
Juice from 2 limes
1 tsp maple syrup or honey
½ tsp sea salt
¼ tsp pepper
⅓ cup extra-virgin olive oil
1 avocado, diced
2 tbsp water

Directions:

Cook the corn in boiling water for about 3 minutes. Then drain and let cool.
Combine cucumber, red peppers, corn, black beans, and red onion in a large bowl. Set aside.
In a blender, combine all ingredients for the vinaigrette. Blend until smooth, adding water, olive oil, and/or more lime juice if needed to thin it out. Taste and adjust seasonings.
Pour vinaigrette over vegetables, toss, and serve.