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Different versions of the salad with beans, feta, and mango

Name: Cucumber Avocado Corn Salad

Summary: A refreshing, easy-to-make summer salad loaded with crisp cucumbers, creamy avocado, and sweet corn tossed in a zesty lime dressing. Perfect as a side dish or light meal.
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Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 large cucumber English or Persian, diced
  • 2 ripe avocados diced
  • 1½ cups corn fresh, frozen, or canned
  • 2 tbsp extra virgin olive oil
  • Juice of 2 limes
  • ¼ cup fresh cilantro chopped (or parsley)
  • ¼ cup red onion finely chopped (optional)
  • Salt and black pepper to taste
  • Red chili flakes optional, to taste
  • Optional Add-ins:
  • ½ cup cherry tomatoes halved
  • ¼ cup feta cheese or vegan feta
  • ½ cup black beans or chickpeas
  • 1 small jalapeño finely chopped

Equipment

  • Equipment:
  • Cutting board
  • Knife
  • Large mixing bowl
  • Small whisk or fork (for dressing)
  • Spoon or spatula for mixing

Method
 

  1. Instructions:
  2. Dice the cucumber and avocados. If using canned or frozen corn, drain and rinse well.
  3. Add cucumber, avocado, corn, and any optional ingredients into a large bowl.
  4. In a small bowl, whisk together olive oil, lime juice, salt, pepper, and chili flakes.
  5. Pour the dressing over the salad and gently toss to combine without mashing the avocado.
  6. Serve immediately, or chill for up to 1 hour for enhanced flavor.

Notes

Notes:
For best results, add avocado just before serving to avoid browning.
To reduce moisture, salt cucumber and let it drain for 10 minutes before mixing.
Easily adaptable with grilled protein or regional spices for a full meal twist.