Mexican Cucumber Salad Recipe
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Yield:
4 to 6 servings
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Total Time:
20 mins
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Prep Time:
20 mins
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Cook Time:
Ingredients
- 3 cups 1/2-inch diced, seedless cucumber
- 1 cup halved grape tomatoes
- 2 ripe avocados, diced 1/2-inch
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup Corn, fresh OR thawed frozen
- 2 tablespoons minced red onion
- Dressing
- 1/4 cup loosely packed, fresh cilantro
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 1 teaspoon ground cumin seed
- 3 tablespoons Mazola® Corn Oil
Instructions
- Step 1) Mix cucumber, tomatoes, avocados, black beans, corn and onion in a large bowl.
- Step 2) Combine cilantro, lime juice, salt, pepper and cumin in blender or food processor. Gradually add oil until well blended. Pour dressing over vegetable mixture to coat. Serve immediately.
