You’ll have leftover salad use for lunch the next day buy making a veggies wrap or top the salad on quinoa.
Prep Time: 20 minutes
Cook Time: Chill Time:1 hour
2 cups fresh corn kernels
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 15-ounce can black beans, rinsed and drained
1 cup halved cherry tomatoes
¼ cup minced red bell pepper
3 tablespoons very finely minced poblano chile
¼ teaspoon minced garlic
3 tablespoons very finely
minced red onion
1 pinch salt
3 tablespoons minced fresh cilantro
3 large cucumbers, preferably English seedless
2 medium firm, but ripe, avocados
Freshly ground black pepper
½ cup crumbled feta cheese
In a medium bowl, combine the first 11 ingredients (corn through cilantro) and mix well. Cover and let marinate in the refrigerator at least one hour before using.
Meanwhile, prepare the cucumbers: Peel (if not using English seedless) and cut in half lengthwise. With a small pointed teaspoon, scrape out and discard the seeds.
About 15 minutes before serving, remove the cornbean salad from the refrigerator and let it come to room temperature. Dice the avocados and stir them in gently. Add pepper to taste.
Fill each cucumber half with about 1/3 cup salad. Garnish with feta and serve cold or at room temperature.