1/2 C. chopped green onions, white and green parts (about 4-5)
1 medium jalapeno pepper, seeded and finely diced
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can Mexicorn, drained
1 avacado, peeled, pitted and diced
3 T. cider vinegar
1 lime, juiced
1 clove garlic, minced
1 t. ground cumin
1/2 t. chili powder
1 T olive oil
Instructions
Combine cucumber, tomatoes, green onions, jalapeno, black beans and Mexicorn in a large mixing bowl; toss to combine. Gently stir in diced avocado.
Whisk together cider vinegar, lime juice, garlic, cumin and chili powder. Add olive oil in a stream and continue whisking. Pour over vegetables and toss to combine.
Originally Submitted
8/14/2013
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