CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice then dice cucumber.
- Slice then dice tomatoes.
- Slice avocado and carefully remove stone. Scoop out inside and dice.
- Peel onion and remove tops. Then slice.
- Chop cilantro and place in a large salad bowl with previous ingredients.
- Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
BLACK BEANS, FETA, BASIL, RED ONION, AND TOMATO SALAD RECIPE
You will love this black bean, feta, basil, red onion and tomato salad. Try a great cool summer salad with bright herb flavors of basil and thyme.
Provided by Analida Braeger
Categories Salad/Side dish
Time 30m
Number Of Ingredients 12
Steps:
- To prepare the salad:
- In a large bowl, mix together the black beans, feta cheese, basil, red onion, and tomatoes.
- For the dressing:
- In a small bowl whisk together balsamic vinegar, olive oil, Kosher salt, oregano, thyme, lemon juice, and Dijon mustard until all ingredients are well blended.
- Pour over the bean mixture and mix until ingredients are well coated.
- Chill until ready to use.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 350 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
BLACK BEAN AND CUCUMBER SALAD
I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.
Provided by Emer
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
- Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
- Drizzle the dressing over the cucumber mixture; toss to coat.
Nutrition Facts : Calories 274 calories, Carbohydrate 38.7 g, Fat 11 g, Fiber 9.4 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 419.3 mg, Sugar 9.3 g
CUCUMBER & CANNELLINI BEAN SALAD WITH DILL
Mix together 6 ingredients in just minutes with this no-cook bean salad recipe. Perfect for busy summer evenings when you don't want to heat up the kitchen!
Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli
Categories Salad
Time 5m
Number Of Ingredients 8
Steps:
- In a large bowl, combine cucumber, red onion, rinsed beans, and dill.
- Pour vinegar and oil over top, season with salt and pepper, and stir to combine. Taste for seasoning and add more salt and pepper if desired.
Nutrition Facts : Calories 220 calories, Sugar 1.2 g, Sodium 603.2 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 30.1 g, Fiber 6.7 g, Protein 9.9 g, Cholesterol 0 mg
CUCUMBER AND BLACK BEAN SALAD
Steps:
- Soak the red onions in ice water for about 5 minutes to soften their flavor. Rinse and drain the black beans. Allow them to drain well while you chop the rest of the vegetables.
- Finely dice the cucumber to pieces about the same size as the black beans. Finely dice the red onion, and roughly chop the cilantro.
- In a small bowl, combine the olive oil, vinegar, cumin, garlic powder, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).
- Add the black beans, cucumber, red onion, cilantro, and feta to a large bowl. Pour the dressing over top, then fold the ingredients to combine. Allow the salad to sit for 10 minutes to marinate. Serve immediately, or refrigerate up to 4-5 days.
Nutrition Facts : ServingSize 1 Cup, Calories 189.4 kcal, Carbohydrate 20.85 g, Protein 8.05 g, Fat 8.38 g, Fiber 5.53 g, Sodium 609.63 mg
BLACK BEAN/CUCUMBER SALAD
My sister whipped this salad up from scratch when I was visiting her. It has become a favorite side dish, especially when grilling outdoors!
Provided by Grammabobbie
Categories Black Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a medium size bowl.
- Cover and refrigerate for at least one hour.
BLACK BEAN AVOCADO SALAD
"You can taste the essence of summer in this refreshing salad I serve with grilled chicken," says Sue Kauffmann of Columbia City, Indiana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk dressing ingredients. Pour over salad and toss to coat. , Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts :
CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)
Provided by Sandybehr
Number Of Ingredients 9
Steps:
- Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.
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- Grill or broil the ears of corn and remove the kernels from the cob. Alternately, you can remove the kernels from the cob and then sauté or air-fry the kernels tossed in a little oil. Allow the corn kernels to cool and then place them in a large bowl.
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