Here is a peppy little salad to counter the sweltering heat we have been enduring for a while. Not only that, with such a myriad of colors and vegetables, it's GOT to be good for you!
I reserved the dressing until it was time to serve the salad, the dressing is slightly acidic and so might make the veggies wilt if added way too long beforehand. This salad was crisp and delicious and served chilled it was a lovely little treat alongside BBQ.
Spicy Summery Southwest Cucumber Salad
(reproduced almost entirely from Houston Chronicle - FLAVOR supplement July 2009)
1 large cucumber - diced (leave skin on)
2 Roma tomatoes - diced
1/2 cup green onions - chopped (green and white parts)
1 medium jalapeno pepper - deseeded and diced
1 (15 oz) can black beans - rinsed and drained
1 (11 oz) can Mexicorn - found in grocery store - mix of corn and bell pepper
Optional - 1 avocado - peeled, pitted and diced (I omitted, avocado becomes mushy and I wanted CRISP ;-))
3 Tbsp cider vinegar (I used apple cider vinegar)
juice of 1 lime
1 clove garlic grated
1 tsp ground cumin
1/2 tsp paprika
1 Tbsp olive oil
1. Combine all vegetables for the salad and toss to combine. If using avocado, add last.Chill.
2. Whisk together ingredients for dressing. Pour over vegetables before serving and toss to combine.