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, 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!

4.80 from 5 votes

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Course Appetizer, Salad, Side Dish

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

Keyword black bean salad, black bean salsa, corn salad, corn salsa, cucumber salad, cucumber salsa, healthy salad, healthy side dish, summer salad, summer salsa

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