Best 7 Cucumber Black Bean Avocado Corn Tomato Salad Recipes
Indulge in a vibrant and refreshing Cucumber, Black Bean, Avocado, Corn, and Tomato Salad, a delightful combination of fresh flavors and textures. This salad is a symphony of colors, featuring crisp cucumbers, plump black beans, creamy avocado, sweet corn, and juicy tomatoes, all tossed in a zesty cilantro-lime dressing. The zesty dressing, made with fresh lime juice, cilantro, olive oil, cumin, and a touch of honey, enhances the natural flavors of the vegetables. With its vibrant colors, refreshing taste, and crunchy texture, this salad is a feast for both the eyes and the palate.
In addition to the main recipe, the article offers a variation using grilled corn instead of fresh corn, adding a smoky and charred flavor to the salad. For those looking for a vegan option, a tofu version is also included, providing a plant-based protein source. Furthermore, a step-by-step guide with detailed instructions and helpful tips ensures that even novice cooks can effortlessly create this delicious and nutritious salad. So, get ready to tantalize your taste buds with this medley of fresh ingredients and zesty flavors!
CORN TOMATO AVOCADO SALAD
This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.
Provided by Gina
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 128 kcal, Carbohydrate 14 g, Protein 2.5 g, Fat 8.5 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 4 g, Sugar 3.5 g
CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)
Provided by Sandybehr
Number Of Ingredients 9
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, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
CORN, AVOCADO AND CUCUMBER SALAD
This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
Provided by David Tanis
Categories easy, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
- Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
- To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams
BLACK BEAN AND CUCUMBER SALAD
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
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 AVOCADO SALAD
"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat. , Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts :
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
Tips:
- Select Fresh Ingredients: Use firm cucumbers, ripe avocados, plump tomatoes, and sweet corn for the best flavor and texture.
- Chop Uniformly: Cut all the vegetables and avocado into similar-sized pieces to ensure even cooking and flavor distribution.
- Marinate the Corn: Marinating the corn in a mixture of lime juice, chili powder, and cumin adds a delicious smoky flavor.
- Use Canned Black Beans: Canned black beans are a convenient and time-saving option, but you can also use cooked dried black beans if preferred.
- Add Cilantro and Lime: Fresh cilantro and lime juice brighten up the salad and add a refreshing touch.
- Serve Immediately: This salad is best enjoyed fresh, as the avocado and cucumber can lose their texture over time.
Conclusion:
This Cucumber, Black Bean, Avocado, Corn, and Tomato Salad is a vibrant, flavorful, and healthy dish that is perfect for summer gatherings, potlucks, or light meals. With its colorful presentation and delicious combination of textures and flavors, this salad is sure to be a crowd-pleaser. It is also a great way to incorporate more vegetables into your diet and enjoy the fresh produce of the season. So, gather your ingredients, put on your apron, and let's make this refreshing and delicious salad together!
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