I don’t know about you, but when it’s hot and humid in the summer, the last thing I want to do is cook on the stove or use the oven. With the amount of delicious fresh produce I have been getting from our CSA and our garden, I have been able to make a lot of cool and refreshing salads, though. The catch is, I’m not a big fan of lettuce, so I am always trying to find new and interesting lettuce-less salads.
Last week, I came across this Black Bean and Cucumber Salad from Savor the Thyme. When I saw the salad, I was immediately reminded of the Grilled Corn and Black Bean Salad that I frequently make. It seems that we have gotten cucumbers in our CSA share almost every week, and I have been struggling to use them up. So, I decided to combine the two ideas into a Mexican Cucumber Salad with corn, black beans, and tomatoes. It also gave me a good excuse to use some of the hot peppers growing in my garden!
Mexican Cucumber Salad
- 1 large cucumber, diced
- 3 small ears of corn, cut off the cob (grilled, if you like – it was raining so I just steamed the corn)
- 2 tomatoes, seeded and diced
- 1/2 red onion, diced
- 1 jalapeño, seeded and minced
- 1 red cherry pepper, seeded and minced
- 14.5 ounce can black beans, rinsed and drained
- 2 limes
- 2 teaspoons ground cumin
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 tablespoons fresh cilantro, chopped
In a large bowl, combine the cucumber, corn, tomatoes, onion, jalapeño, red cherry pepper, and black beans.
Zest the two limes, and place the zest in a small bowl. Squeeze the juice from both of the limes into the bowl. Add the ground cumin, olive oil, salt, and pepper. Whisk until smooth to create a dressing.
Pour the dressing over the cucumber, black bean, and corn mixture. Add the chopped cilantro, and toss to combine. Garnish with additional cilantro, if desired.