Southwest Cucumber Salad

Recipe number four from the "Too Many Cucumbers?!" series.


(I saw this in The Kansas City Star newspaper)

Southwest Cucumber Salad


(sorry for the terrible picture quality - the online paper version didn't have the pic so I scanned my newspaper!)

(Makes 16 servings)

Ingredients

2 cups diced cucumber (about 1 large), do not peel

1 cup diced tomatoes (about 2 medium)

1/2 cup chopped green onions, white and green parts (about 4 to 5)

1 medium jalapeno pepper, seeded and finely diced

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can Mexicorn, drained

1 avocado, peeled, pitted and diced

3 tablespoons cider vinegar

1 lime, juiced

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 tablespoon olive oil

Directions

Combine cucumber, tomatoes, green onions, jalapeno, black beans and Mexicorn in a large mixing bowl; toss to combine. Gently stir in diced avocado.

Whisk together cider vinegar, lime juice, garlic, cumin and chili powder. Add olive oil in a stream and continue whisking. Pour dressing over vegetables and toss to combine.

Per( 1/2 -cup) serving: 71 calories (26 percent from fat), 3 grams total fat (trace saturated fat), no cholesterol, 9 grams carbohydrates, 2 grams protein, 128 milligrams sodium, 3 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.