Mexican Avocado Black Bean Cucumber Salad
A fresh no-cook salad with avocado, black beans, cucumber, corn, tomatoes, lime, cumin, and cilantro.
Instructions
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Drain and rinse the black beans well.
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Dice the cucumber and avocado, and halve the tomatoes.
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Add the beans, cucumber, corn, and tomatoes to a bowl.
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Whisk together the lime juice, olive oil, cumin, and salt.
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Pour the dressing over the salad and toss gently.
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Fold in the avocado and cilantro last.
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Let the salad rest briefly for better flavor.
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Serve chilled or at room temperature.
Tips
Add avocado last so it stays clean and does not turn mushy.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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