Cucumber Black Bean Avocado Corn Tomato Salad Recipe 45 Recipes

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Cucumber, Black Bean, Avocado, Corn & Tomato Salad Recipe - (4/5) image

Provided by Sandybehr

Number Of Ingredients 9

Ingredients

1 English cucumber, diced
1 can black beans, rinsed
1 1/4 cups corn
1 red pepper, diced
1 cup cherry tomatoes (I used half red, half yellow)
1/2 cup packed fresh cilantro, chopped
1 lime
1 avocado, diced
Salt and pepper, to taste

Steps:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

BLACK BEAN AND CUCUMBER SALAD

Black Bean and Cucumber Salad image

I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.

Provided by Emer

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

1 seedless cucumber, quartered and cut into chunks
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
½ red onion, chopped
3 tablespoons extra-virgin olive oil
4 ½ teaspoons orange marmalade
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
Drizzle the dressing over the cucumber mixture; toss to coat.

Nutrition Facts : Calories 274 calories, Carbohydrate 38.7 g, Fat 11 g, Fiber 9.4 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 419.3 mg, Sugar 9.3 g

BLACK BEAN AND CORN SALAD WITH AVOCADO AND TOMATO

Black Bean and Corn Salad With Avocado and Tomato image

Make and share this Black Bean and Corn Salad With Avocado and Tomato recipe from Food.com.

Provided by mammamia 2

Categories Corn

Time 20m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can white beans, such as navy beans, drained (I didn't have any, so I used black eyed peas)
1 (10 ounce) can corn, drained (or similar amount cooked frozen corn)
3/4 cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper)
4 -5 tablespoons cilantro, chopped, plus additional for garnish
1/2 cup red onion, chopped
4 tablespoons lime juice, plus one additional lime cut into 6-8 wedges for serving
5 tablespoons olive oil (I used much less)
salt & freshly ground black pepper, to taste
2 avocados, cut into 12 thin wedges
2 -3 tomatoes, cut into slices

Steps:

Mix all, through salt and pepper.
Divide salad in serving bowls, mounding it in the middle.
Fan avocado slices along one side of bowl.
Fan tomato slices along other side of bowl.
Add a wedge of lime on each bowl or plate.
If desired, garnish with cilantro.
Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.

Nutrition Facts : Calories 447.1, Fat 22.4, SaturatedFat 3.2, Sodium 259.6, Carbohydrate 53.4, Fiber 16, Sugar 3.8, Protein 14.6

AVOCADO, BLACK BEAN, CORN & TOMATO SALAD

Avocado, Black Bean, Corn & Tomato Salad image

My grandma gave me this easy recipe one summer while we were on a cross-country road trip. She said she got it from a friend. It's a huge hit at parties and family gatherings!

Provided by beudog

Categories Black Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 1/4 ounce) envelope Good Seasons Italian dressing (and oil & vinegar to make it)
2 limes, juice of
15 ounces canned black beans, rinsed
15 ounces canned corn, drained (southwest mix with bell peppers)
1 small red onion, diced
2 -3 ripe tomatoes, diced
2 -3 ripe avocados, diced
1 small can roasted green chilies (optional)
2 jalapenos, diced (optional)

Steps:

In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
Layer ingredients into a large bowl.
Pour salad dressing on top and gently toss.
Let sit, covered, in fridge for a couple hours - if you can wait that long!
Serve with tortilla chips.

Nutrition Facts : Calories 233.3, Fat 10.5, SaturatedFat 1.6, Sodium 290.3, Carbohydrate 32.4, Fiber 11.4, Sugar 4.3, Protein 7.6

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