Southwest Cucumber Salad

By Lindae999

A great summer salad.

Calories 71
Fat 3 G
Fiber 3 G

Ingredients

• 2 cups diced cucumber (1 large), do not peel ( I peel)
• 1 cup diced tomatoes (about 2 medium)
• 1/2 cup chopped green onions, white and green parts (about 4 to 5)
• 1 med jalapeno pepper, seeded and finely diced (more if you want it spicier)
• 1 (15 oz) can black beans, rinsed and drained
• 1 (11 oz) can Mexicorn, drained
• 1 avocado, peeled, pitted and diced
• 3 TBSPs cider vinegar
• 1 lime, juiced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 TBSP olive oil

Details

Servings 16

Preparation

Step 1

1. Combine cucumber, tomatoes, green onions, jalapeno, black beans and Mexicorn in a large mixing bowl; toss to combine. gently stir in diced avocado.

2. Whisk together cider vinegar, lime juice, garlic, cumin and chili powder. Add olive oil in a stream and continue whisking. Pour derssing over vegetables and toss to combine.