Cucumber, Corn, & Black Bean Salsa Salad
This cucumber, corn, and black bean salad is full of fresh summer veggies and can be enjoyed as a side dish, salad, or as a salsa for dipping!
My garden is in full bloom right now so I am picking fresh veggies and herbs almost daily. I have been so excited to be able to grow my own veggies this year and the produce has been inspiring my recipes. This cucumber, corn, and black bean salad is simple to make and is fresh, hydrating, and filled with sweet and crunchy veggies. This healthy salad is vegan, gluten-free, and plant-based. All you have to do is chop a few veggies, mix together the sauce, and enjoy!
You will love Cucumber, Corn, & Black Bean Salsa Salad because:
- Cucumber, corn, and black bean salad is a great summer side dish or dip
- It is made with fresh summer produce
- A quick and easy simple recipe
- Filled with plant-based protein and hydrating veggies
- Vegan, gluten-free, and plant-based
- Easy to meal prep
- Great for a BBQ, cook-out, or picnics
Cucumber Corn & Black Bean Salsa Salad is made with:
- Cucumbers: hydrating and crunchy I like Persian or English cucumbers for this recipe
- Sweet corn: sweet and crunchy can use off the cob or from a can
- Black beans: I used drained and rinsed canned black beans
- Tomatoes: sweet and juicy for the summer, I use grape or cherry tomatoes
- Red onion: adds a little zing to this salad and red onion is best for raw salads
- Jalapeño: add one to two jalapeños depending on your preference for spice
- Avocado: optional but is great in this salad and adds healthy fats
- Cilantro: fresh cilantro to add fresh herbs and flavor to this recipe
- Lime: adds zest to the dressing
- Apple cider vinegar: gut-friendly vinegar to dress the salad
- Olive oil: either olive oil or avocado oil works well in this salsa
- Honey: just a little to balance out the recipe and add a little sweetness
- Salt: sprinkle on to your taste
Recipe Tips:
- Serve this salad immediately or store it in the fridge for up to 4 days
- Serve as a side dish, on top of a bed of lettuce, in tacos, as part of a buddha bowl, or enjoy as a dip with chips
- Avocado is optional but a great add-in if you like it. I like to add avocado when I know it will be eaten within about 24 hours or you can add avocado when serving, but this salad is still delicious without avocado
- Serve with a protein for a great summer meal
More Refreshing Summer Salads and Salsas to Enjoy:
- Cucumber & Mango Summer Salad
- Peach & Tomato Salsa
- Pineapple Cucumber Salsa
- Asian Cucumber Corn and Edamame Summer Salad
Cucumber, Corn, & Black Bean Salsa Salad
This cucumber, corn, and black bean salad is full of fresh summer veggies and can be enjoyed as a side dish, salad, or as a salsa for dipping!
Ingredients
- 2 cups corn (fresh or use a can and drain corn)
- 1 can black beans (drained and rinsed)
- 1 English cucumber or 4-5 Persian cucumbers
- 1 1/2 cups cherry tomatoes cut in half
- 1/2 red onion diced
- 1 jalapeno diced
- 2 avocados diced (optional)
- 1/4 cup cilantro chopped
- 1 lime juiced
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil or avocado oil
- 1 tbsp honey
- salt to taste
Instructions
- Chop cucumbers, red onion, jalapeno, cherry tomatoes, and cilantro
- Drain and rinse black beans and corn (unless using fresh corn)
- Add corn, cucumber, black beans, corn, tomatoes, red onion, jalapeno, and cilantro to a large bowl
- Mix the juice of a lime, apple cider vinegar, oil, and honey
- Pour the dressing over the salad and mix to combine
- Sprinkle on salt to your taste
- Optional: add chopped avocado, or if not eating within 24 hours you can add when serving
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Tried this recipe?Let us know how it was!
