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.
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.